Description
A bright and refreshing summer salad featuring pasta, arugula, and a zesty lemon vinaigrette, perfect for picnics and potlucks.
Ingredients
Pasta Salad Ingredients
- 8 oz short pasta (farfalle, fusilli, penne, or orzo) (Cooked until just tender)
- 4 cups fresh arugula (Baby arugula is preferred)
- 1 medium lemon (zest and juice) (Use fresh lemon for best flavor)
- 1/3 cup extra virgin olive oil (Good quality preferred)
- 1 tsp Dijon mustard (For flavor balance)
- 1 tbsp white balsamic vinegar (Can substitute with regular white wine vinegar)
- 1/2 cup parmesan cheese (shaved or finely grated) (Add to taste)
- 1 clove garlic (optional) (Finely grated for dressing)
- 1 tsp salt (Adjust to taste)
- 1/2 tsp black pepper (Adjust to taste)
Instructions
Cooking Pasta
- Cook the pasta in salted water until just tender, then drain and rinse quickly with cool water.
Prepare Dressing
- Zest and juice your lemon.
- In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, white balsamic vinegar, and olive oil. Season with salt and pepper to taste.
Combine Ingredients
- In a large bowl, combine cooled pasta with most of the dressing, and toss to coat.
- Add arugula and parmesan, then toss again. Adjust seasoning with more dressing, salt, and pepper as needed.
Serving
- Allow the salad to sit for 10 to 15 minutes before serving to let the flavors meld.
Notes
Store leftovers in an airtight container in the fridge for 2 to 3 days. For the freshest flavor, add arugula right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Italian, Mediterranean