I created a Lemon Arugula Pasta salad featuring bright lemon Dijon dressing, peppery arugula, crunchy chopped walnuts and shaved Parmesan, and I reveal a simple trick in my Pasta Recipes.

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I can’t stop bringing this Lemon Arugula Pasta Salad to potlucks because it somehow feels fancy but is totally low effort. The peppery fresh arugula gives it a punch, while freshly grated Parmesan adds those salty, nutty notes that keep you reaching for another forkful.

There’s a bright lift that makes it feel like sunshine in a bowl, not the boring side dish everyone forgets. People always act surprised when I say it’s quick, like it’s some secret trick, and yeah maybe I’m not telling everything, but that’s the fun part.

Definitely one I file under Pasta Recipes.

Why I Like this Recipe

– I love how the whole thing tastes bright and zippy, it wakes up a boring dinner
– It’s got the right mix of crunchy and creamy that keeps every bite interesting
– Super easy to toss together after school or work, and it actually tastes like you put effort into it
– Leftovers stay good the next day so I can just grab and go, which means less cooking for me

Ingredients

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Short pasta gives carbs and comfort, holds dressing well, simple crowd pleaser.
Peppery arugula adds vitamins, fiber and a bright bitter bite, not too leafy.
Toasty walnuts bring crunch, healthy fats and protein, a little bitter, rich.
Parmesan is salty, nutty, adds umami and calcium, gives savory depth not sweetness.
Fresh lemon juice and zest give punchy acid, bright sour notes and big lift.
Extra virgin olive oil adds silky mouthfeel, monounsaturated fats and mellow fruitiness.
Dijon plus honey glue the dressing, tangy with just a hint of sweetness.
Garlic gives a sharp savory bite, small amounts go a long way in flavor.

Ingredient Quantities

12 oz short pasta (penne, fusilli or farfalle)

4 cups packed fresh arugula (about 4-5 oz)

3/4 cup walnuts, finely chopped and toasted (about 75 g)

1/2 to 3/4 cup freshly grated Parmesan

1/4 cup fresh lemon juice (about 2 lemons)

1 tsp lemon zest

1/3 cup extra virgin olive oil

1 tbsp Dijon mustard

1 tsp honey or maple syrup

1 small garlic clove, minced

1/2 tsp salt

1/4 tsp black pepper

pinch crushed red pepper flakes (optional)

How to Make this

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1. Toast the walnuts in a dry skillet over medium heat, stirring often, until they smell nutty and get a little color, about 3 to 5 minutes; chop them finely and let cool.

2. Bring a large pot of salted water to a boil, cook 12 oz short pasta until just al dente following package directions, then scoop out and save about 1/2 cup of the pasta water before draining.

3. Rinse the drained pasta briefly under cold water to stop cooking and cool it a bit (or skip rinsing if you want a slightly wilted arugula), then drain well.

4. Make the dressing: in a jar or bowl combine 1/4 cup fresh lemon juice, 1 tsp lemon zest, 1 tbsp Dijon mustard, 1 tsp honey or maple syrup, 1 small minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper and a pinch of crushed red pepper flakes if using; add 1/3 cup extra virgin olive oil and shake or whisk until emulsified. Taste and tweak salt or lemon if needed.

5. In a big mixing bowl put the pasta, 3/4 cup toasted chopped walnuts, and 1/2 to 3/4 cup freshly grated Parmesan; pour about half the dressing over and toss to coat.

6. Add 4 cups packed fresh arugula and the rest of the dressing, toss gently until everything is evenly mixed; if the salad seems dry or the dressing is too thick add a tablespoon or two of the reserved pasta water until it loosens and sticks to the pasta.

7. Taste and adjust: add more salt, pepper or lemon if it needs brightness, and add extra Parmesan if you like it cheesier.

8. Let the salad sit 10 to 20 minutes at room temp so the flavors meld, or serve right away; garnish with a few extra walnuts, a sprinkle of Parmesan and a little more lemon zest for brightness.

9. Leftovers keep well in the fridge for 1 to 2 days, just give it a good toss and maybe a splash of lemon or olive oil before serving because the arugula will pack down.

Equipment Needed

1. Large dry skillet for toasting walnuts (about 10 inch)
2. Large pot for boiling the pasta
3. Colander or fine mesh strainer to drain and rinse pasta
4. Cutting board and sharp chef’s knife for chopping walnuts and mincing garlic
5. Measuring cups and measuring spoons for lemon juice oil mustard etc.
6. Large mixing bowl and tongs or a wooden spoon to toss the salad
7. Whisk or jar with a tight lid to emulsify the dressing
8. Box grater for freshly grated Parmesan

FAQ

Q: Can I make this ahead of time? A: Yes, but do it smart. Cook the pasta and cool it, keep the dressing in a jar in the fridge and toss with arugula and walnuts right before serving so the greens dont get soggy. Pasta and dressing can be stored separately for 2 to 3 days.

Q: Will the arugula wilt if I toss it with warm pasta? A: A little, and thats actually ok if you like it slightly softened. If you want bright, crisp arugula wait until the pasta is room temp before mixing. Tossing while warm gives a more melded, saucy result.

Q: Can I swap the walnuts or Parmesan? A: Sure. Try toasted almonds, pecans or pine nuts instead of walnuts. For a dairy free option use nutritional yeast or a vegan grated cheese and replace honey with maple syrup.

Q: How do I keep the dressing from separating? A: Shake or whisk the lemon, mustard, honey, garlic, salt and pepper first, then slowly stream in the olive oil while whisking. If it still splits, add a tiny spoon of warm water and whisk to bring it back together.

Q: My salad tastes flat, how do I brighten it? A: Add more lemon juice or zest, a pinch more salt, and a few grinds of black pepper. A tiny splash of vinegar wont hurt if you want extra tang. Taste as you go, dont overdo it.

Q: Any tips for extra crunch or heft? A: Toast the walnuts well but dont burn them, add a handful of arugula-sprinkled breadcrumbs or roasted chickpeas for crunch, or fold in shredded rotisserie chicken for a heartier meal.

Quick, Easy, And DELICIOUS Lemon Arugula Pasta Salad Recipe Substitutions and Variations

Arugula: swap for baby spinach or baby kale — milder bite, still wilts nicely with warm pasta.
Walnuts: use toasted almonds, pecans, or pine nuts for similar crunch and toasty richness.
Parmesan: sub Pecorino Romano or Asiago for a sharper salty note, or nutritional yeast for a cheesy vegan option.
Lemon juice: replace with lime juice for a brighter citrus twist, or white wine vinegar if you’re out of lemons.

Pro Tips

1. Toast the walnuts but please watch them, they go from perfect to bitter really fast. Cool then chop mostly fine so the dressing clings, but leave a few chunkier pieces for crunch on top.

2. Save more pasta water than you think you need, and add it a tablespoon at a time while tossing so the dressing loosens and really coats the pasta. Hot starchy water helps make a silky emulsion so you dont have to drench the salad in oil.

3. Let the lemon, garlic and mustard sit together for a few minutes before you add the oil, it lets the garlic mellow and the flavor blend. Shake or whisk hard to emulsify, taste and tweak acid or salt rather than guessing.

4. Add the arugula at the last possible second for the texture you want: toss with hot pasta if you like it slightly wilted, or add cold for bright peppery bite. For leftovers keep the greens and crunchy bits separate, or toss again with a splash of lemon or olive oil before serving.