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Lemon Pasta Salad with Arugula and Parmesan Recipe

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4.3 from 7 reviews

This refreshing Lemon Pasta Salad with Arugula and Parmesan combines tender bowtie pasta with peppery arugula, crunchy pistachios, sharp parmesan cheese, and a bright lemon-dijon dressing. Perfect for a quick lunch or a light summer dinner, this salad balances tangy, savory, and nutty flavors in just 23 minutes.

  • Total Time: 23 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz bowtie pasta (farfalle)

Salad

  • 3-4 oz arugula
  • ⅓ cup chopped pistachio nuts
  • ½ cup sliced red onion
  • ⅓ cup thinly sliced parmesan cheese (or crumbled feta)

Dressing

  • ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
  • ¼ tsp lemon zest (plus extra to taste)
  • ¼ cup extra virgin olive oil
  • 2 TBSP dijon mustard
  • 2 cloves garlic, peeled, smashed and minced
  • ¼ tsp dried oregano leaves
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1-2 tsp optional sweetener (honey, sugar, or agave)

Instructions

  1. Cook the pasta: Boil water and cook the bowtie pasta according to package instructions, about 12-14 minutes, until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.
  2. Make the dressing: While pasta cooks, zest ¼ tsp lemon and add to a small jar. Juice lemons to yield ¼ cup juice, add to jar. Add minced garlic, extra virgin olive oil, dijon mustard, dried oregano, salt, and black pepper. Close jar tightly and shake well to emulsify. Taste and add optional sweetener if desired.
  3. Prepare the salad ingredients: Wash and dry the arugula, then roughly chop for bite-sized pieces or leave whole as preferred. Thinly slice the red onion. For milder onion flavor, you can add the onion slices to the dressing jar to marinate briefly.
  4. Combine pasta and greens: Add the drained and cooled pasta to a large salad bowl with the arugula.
  5. Toss with dressing: Shake the dressing again and pour over the salad bowl. Mix well to evenly coat pasta and greens.
  6. Add cheese and nuts: Thinly slice or crumble parmesan (or feta) and chop pistachios. Gently fold both into the salad.
  7. Season and serve: Taste the salad and adjust salt and pepper as needed. Serve immediately and enjoy the fresh, vibrant flavors.

Notes

  • Using cold water to rinse the pasta stops the cooking and helps keep the pasta firm for the salad.
  • Allowing onions to marinate in the dressing softens their sharpness for a mellower flavor.
  • Parmesan can be substituted with crumbled feta for a creamy texture and tangy twist.
  • Add more lemon zest or juice to intensify the lemon flavor if desired.
  • This salad can be refrigerated for up to 1 day, but best enjoyed fresh.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/lemon-pasta-salad-with-arugula-and-parmesan-recipe/