Quick, Easy, And DELICIOUS Lemon Arugula Pasta Salad Recipe

I whipped up an Arugula Pasta with lemon Dijon dressing, cooked arugula, finely chopped walnuts and shaved Parmesan that hides a small, clever twist I can’t wait to share.

I didn’t expect a simple pasta to surprise me, but this Quick, Easy, And DELICIOUS Lemon Arugula Pasta Salad does. Peppery arugula and a salty, freshly grated Parmesan create a bright, slightly cheeky combo that somehow feels both light and kinda indulgent.

I keep finding excuses to make it for quick lunches, last minute guests, or nights when I don’t feel like cooking, because it’s fast and never boring. It’s one of those Arugula Pasta dishes that looks casual but tastes like you put in way more effort.

Trust me, you’ll wanna make it again and again.

Ingredients

• Pasta: Short pasta gives carbs for energy, it’s comfy texture, soaks up dressing well.
• Arugula: Peppery greens, low calorie but packs folate and vitamin K, adds bite.
• Walnuts: Crunch, healthy fats and plant protein, they boost texture and satiety.
• Parmesan: Savory umami, salty cheese gives depth and a creamy mouthfeel.
• Lemon: Bright citrusy tang that cuts richness, gives lively sour freshness.
• Olive oil: Smooth, carries flavors and adds healthy monounsaturated fats.
• Garlic, mustard, honey: Garlic and mustard add zip, honey tames the acid.

Ingredient Quantities

• 8 oz (about 225 g) dry short pasta (rotini, farfalle or penne)
• 4 cups packed arugula, stems trimmed
• 1/3 cup finely chopped walnuts
• 1/3 to 1/2 cup freshly grated Parmesan (i usually do 1/3)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 medium lemon)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1 teaspoon honey or maple syrup (optional, for balance)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Bring a large pot of salted water to a boil, add 8 oz pasta and cook until just al dente per package directions; before draining scoop out and save about 1/2 cup of the hot pasta water, then drain the rest.

2. While pasta cooks, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 small minced garlic clove, 1 teaspoon honey or maple syrup (optional), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; taste and tweak if needed.

3. Heat a small skillet over medium and toast 1/3 cup finely chopped walnuts, stirring often until fragrant and lightly browned, about 3 to 4 minutes; watch them, they burn fast.

4. Put the hot drained pasta into a large bowl or back in the pot, add 4 cups packed arugula and toss so the heat wilts the arugula slightly; if it feels dry add a splash of the reserved pasta water.

5. Pour the lemon Dijon dressing over the warm pasta and arugula, add the toasted walnuts and 1/3 to 1/2 cup freshly grated Parmesan (i usually do 1/3), then toss everything together until well coated; add more pasta water a tablespoon at a time to loosen the dressing if needed.

6. Taste and adjust seasoning with extra salt, pepper or lemon juice, and a bit more honey if it needs balancing.

7. Let the salad rest 5 to 10 minutes so flavors meld and the cheese softens into the dressing; you can serve it warm, at room temp, or chilled for later.

8. Finish with an extra sprinkle of Parmesan, a few more chopped walnuts and a tiny drizzle of olive oil if you like, then enjoy.

Equipment Needed

1. Large pot for boiling the pasta (and saving about 1/2 cup of the cooking water)
2. Colander to drain the pasta
3. Large mixing bowl to toss pasta and arugula
4. Small skillet to toast the walnuts
5. Whisk for the lemon Dijon dressing (a fork works too if needed)
6. Measuring spoons and a measuring cup for oil, lemon juice, etc
7. Cheese grater for fresh Parmesan
8. Chef’s knife and cutting board to trim arugula and mince garlic
9. Tongs or a pasta fork / wooden spoon to toss and serve

FAQ

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

• Arugula: baby spinach or mixed baby greens — spinach is milder so the salad tastes less peppery, watercress keeps more bite if you still want peppery flavor.
• Walnuts: toasted pine nuts or slivered almonds — toast them briefly in a dry pan for more crunch and nuttiness.
• Parmesan: Pecorino Romano or grated Asiago — both are saltier and tangier, so start with a little less and add more to taste; for a vegan swap try nutritional yeast.
• Lemon juice/zest: lime juice plus zest or 1 tbsp white wine vinegar with extra zest — lime gives a similar bright acid, vinegar works if you dont have fresh citrus but add a touch of zest for that lemony aroma.

Pro Tips

– Salt the pasta water properly, dont be shy. Pasta is the main seasoning carrier so if the water is bland the whole dish will be flat. If you do this you can keep the dressing milder and still have a well seasoned bite.

– Use the reserved pasta water like glue. Add it a tablespoon at a time while you toss, that starchy hot water helps the oil, mustard and cheese bind to the pasta so it clings better. If the sauce looks greasy or too thick a little more hot water will fix it fast.

– Toast the walnuts hot and fast, then dump them onto a plate to cool so they stop cooking. For better texture chop them unevenly so you get both big crunchy chunks and little bits that spread flavor through the salad.

– Prep small things ahead and taste as you go. Grate fresh Parmesan at the last minute, zest the lemon with a microplane, mince the garlic and let it sit a few minutes to bloom, then adjust salt, lemon or honey at the end. Tiny tweaks after mixing make the flavors pop.