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Bright and Zesty Lemon Arugula Pasta Salad

A refreshing and quick pasta salad featuring peppery arugula, crunchy toasted walnuts, and savory Parmesan, all tossed in a glossy homemade lemon vinaigrette. Perfect for lunch or a side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 Servings
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American, Italian, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Base
  • 16 oz farfalle pasta bowties
  • 4 cups baby arugula fresh
  • 1 cup walnuts roughly chopped
  • 1 cup Parmesan cheese grated
Lemon Vinaigrette
  • 0.5 cup extra virgin olive oil
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cloves garlic minced
  • 1 tsp salt to taste
  • 0.5 tsp black pepper

Equipment

  • Large Pot
  • Colander
  • Small Skillet
  • Whisk
  • Large mixing bowl

Method
 

  1. Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions until al dente (approx. 10-12 mins).
  2. While water boils, toast chopped walnuts in a small dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
  3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until emulsified.
  4. Drain the pasta well. Do not rinse.
  5. Transfer hot pasta to a large bowl and immediately toss with the dressing.
  6. Add the arugula, toasted walnuts, and Parmesan cheese. Toss again until well combined and serve warm.

Notes

Leftovers can be stored in the fridge for up to 3 days. Toss with a little extra oil if dry.