Description
A refreshing and quick Zesty Lemon Arugula Pasta Salad featuring cherry tomatoes, toasted pine nuts, and a bright lemon vinaigrette.
Ingredients
Scale
- 300g short pasta (such as fusilli, penne, or farfalle)
- 150g fresh arugula (rocket)
- 250g cherry tomatoes, halved
- 60g microbial-rennet Parmesan cheese, freshly shaved or grated
- 50g pine nuts
- 2 cloves garlic, minced
- Zest of 1 large lemon
- 60ml fresh lemon juice
- 120ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- A pinch of red pepper flakes (optional)
Instructions
- Cook: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well but do not rinse.
- Toast: Toast the pine nuts in a dry pan over medium-low heat for 2-3 minutes, until golden brown and fragrant.
- Whisk: Whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper until emulsified.
- Combine: In a large serving bowl, combine the warm, drained pasta with three-quarters of the vinaigrette and toss to coat. Add the halved cherry tomatoes, toasted pine nuts, and most of the shaved Parmesan.
- Fold: Gently fold in the fresh arugula until it just begins to wilt. Taste and adjust seasoning, then serve topped with the remaining Parmesan cheese.
Notes
Use high-quality extra virgin olive oil and freshly squeezed lemon juice for the best flavor. For extra protein, consider adding grilled chicken or chickpeas.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 715 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 43 g
- Saturated Fat: 12 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 25 mg
Keywords: pasta salad, arugula, lemon vinaigrette, quick meal, healthy lunch, zesty pasta