The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Summer is here, which means one thing I’m making pasta salad every chance I get. And this super simple arugula pasta salad? It’s my go-to. It’s zesty, fresh, and only takes a few steps. You get the peppery bite of arugula, the creamy goodness of parmesan, and a lemony dressing that ties it all together. Perfect for picnics, lunch, or even dinner when it’s just too hot to turn on the oven.
Method
1. Boil the Pasta
Start by bringing a medium or large pot of water to a boil. Once it’s bubbling, add a generous pinch of salt this helps season the pasta from the inside out. Drop in your pasta (short shapes like fusilli or bowties work best here) and cook it according to the package instructions until it’s al dente. You want it to be tender but still have a little bite. When it’s done, drain the pasta using a colander. Don’t rinse it! Let it sit for a couple of minutes to cool just slightly this helps it absorb the dressing better without going soggy.
2. Whisk the Dressing
While the pasta is cooking, make the lemony dressing that gives this salad its bright flavor. In a big mixing bowl, combine 4 tablespoons of fresh lemon juice, the zest from one lemon, 3 tablespoons of olive oil, 1 teaspoon of honey, and ½ teaspoon each of salt, pepper, and garlic powder. Use a whisk or fork to mix it all together until it looks smooth and a little creamy. Give it a taste if you like more sweetness or tang, adjust the honey or lemon juice to your liking.
3. Combine the Pasta and Dressing
Once the pasta is slightly cooled (but still warm), add it directly to the bowl with the dressing. Toss it gently with salad tongs or two big spoons to make sure every noodle gets coated. The warmth of the pasta helps soak up the dressing and brings the flavors together nicely.
4. Add the Arugula
Now it’s time to bring in the greens. Add the arugula to the bowl and toss again. The warm pasta will slightly wilt the arugula, making it tender but still fresh. This step gives the salad a lovely texture soft pasta, crisp greens, and a bit of bite from the arugula.
5. Top with Parmesan
Finally, top your pasta salad with a generous amount of shaved parmesan. You can use a vegetable peeler or cheese grater to get big ribbons of cheese. The salty, nutty flavor of parmesan pairs perfectly with the lemon and arugula, so don’t hold back!
6. Serve or Chill
Your salad is ready to enjoy right away, especially if you like it slightly warm. Or, pop it in the fridge for a bit if you prefer a cold, refreshing pasta salad. Either way, give it one last toss before serving to mix in any dressing that may have settled at the bottom.
Necessary Tools
- Medium or large pot (for boiling pasta)
- Big mixing bowl
- Whisk or fork (for the dressing)
- Colander (to drain the pasta)
- Zester or grater (for that lemon zest)
- Salad tongs or two big spoons (for tossing)
Arugula Pasta Salad
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesIngredients
½ lb pasta (I like short shapes like fusilli or bowties)
8 oz fresh arugula
Shaved parmesan (as much as your heart desires!)
For the dressing
4 tbsp lemon juice
Zest from 1 lemon
3 tbsp olive oil
1 tsp honey
½ tsp pepper
½ tsp salt
½ tsp garlic powder
Directions
- Cook the pasta according to the package instructions. I usually add a pinch of salt to the water to boost the flavor. Once cooked, drain the pasta and let it cool just a bit.
- While the pasta’s cooking, make your dressing. In a big bowl, whisk together the lemon juice, lemon zest, olive oil, honey, pepper, salt, and garlic powder.
- Add the cooked pasta to the bowl with the dressing. Toss it until everything is coated.
- Toss in the arugula while the pasta is still a little warm it helps wilt it just slightly.
- Top with shaved parmesan. Be generous here it adds so much flavor and texture.
- Serve right away, or chill it in the fridge for a bit if you like it colder.
Notes
- Don’t rinse your pasta under cold water! Letting it cool just slightly keeps it from getting mushy and helps the dressing stick better.
- Use fresh arugula. If it’s too old, it can be bitter or wilt too fast.
- Add the parmesan last so it doesn’t melt into the warm pasta it’s better as a topping.
- Taste the dressing before adding everything. You might want more honey or lemon, depending on how tangy you like it.
Serving Suggestions
- As a main meal Add grilled chicken, shrimp, or chickpeas for extra protein.
- As a side It’s perfect next to burgers, grilled veggies, or sandwiches.
- Picnic-ready Pack it in a container and bring it to the beach or park no reheating needed
Fun Fact
Arugula has been around since ancient Roman times! Back then, it was thought to be a powerful love potion. Now, we mostly love it for its fresh, peppery flavor.
Conclusion
This arugula pasta salad is my summer secret weapon. It’s light, fresh, fast, and fancy without even trying. Whether you’re making lunch for yourself or feeding a hungry crowd, this bowl brings the sunshine. Hope you love it as much as I do let me know how you make it your own!
