Lemon Pasta salad with Arugula and Parmesan

Lemon Pasta Salad topped with pistachio, arugula, parmesan cheese, and red onions

Lemon Pasta salad with Arugula and Parmesan

This speedy lemon pasta salad is easy to make and super delicious! Bright lemon dressed pasta is paired with arugula, parmesan, pistachio, and red onion for a super flavorful side salad that's sure to have you going back for seconds!

Course Salad, Side Dish

Cuisine American, Vegetarian

Keyword Lemon Arugula Pasta Salad, Lemon Pasta Salad

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 444kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

8 oz bowtie pasta (farfalle)
3-4 oz arugula
⅓ cup chopped pistachio nuts
½ cup sliced red onion
⅓ cup thinly sliced parmesan cheese or crumbled feta

LEMON DRESSING

¼ cup fresh lemon juice from 1 large or 2 small lemons
¼ tsp lemon zest plus any extra to taste
¼ cup extra virgin olive oil
2 TBSP dijon mustard
2 cloves garlic
¼ tsp dried oregano leaves
¼ tsp salt
⅛ tsp black pepper
1-2 tsp optional sweetener (honey, sugar, agave)

Instructions

FIRST COOK THE PASTA

Cook pasta via package instructions. For farfalle you’ll boil the pasta in water for approx. 12-14 minutes until al dente. Smaller pasta shapes will cook a bit faster.

NEXT MAKE THE DRESSING

While the pasta cooks, make the dressing. Zest 1/4 tsp of lemon zest (or a little more if you want it extra lemon-y) and add to a small mason jar. Juice your lemons to yield 1/4 cup of juice and add to the jar.
Peel, smash and mince garlic. Add the remaining dressing ingredients (minus the optional honey/sugar) and close lid tightly. Shake to emulsify the dressing. Give it a little taste (I like to dip some arugula in the dressing to try it) and sweeten if desired.

BREAK OUT THAT SALAD BOWL!

Wash and dry arugula then give it a rough chop for more bite-sized pieces or leave whole if preferred. Add to a large salad bowl.
Thinly slice the red onion. For less of a onion-y bite, you can add it to the dressing jar to let them marinate for a few minutes. The result is delicious!
Thinly slice and chop parmesan cheese or crumble feta. Both cheeses work marvelous in this salad! Chop shelled pistachio nuts and set aside.
Once your pasta is perfectly tender, strain in a colander and run cold water to halt the cooking process and chill the pasta slightly. Then add the drained pasta to the arugula.
Shake the mason jar with the dressing once more and pour over the salad. Mix well to coat.
Lastly add the cheese and nuts gently fold into the salad. Give it a taste and add any extra salt and pepper desired. (I always add an extra pinch of each) Serve and enjoy!

Notes

Recipe yields 4-6 side salads, depending on portion served. Nutrition Facts below are estimated for 1 of 4 servings using an online recipe nutrition calculator. Simply adjust as needed based on portion served and any extras/swaps. Enjoy!

Nutrition