Lemon Arugula Pasta Salad
A light, refreshing pasta salad featuring arugula, cherry tomatoes, and feta, perfect for summer gatherings and quick weeknight dinners.
Ingredients
Pasta and Vegetables
- 8 oz Your favorite pasta (such as fusilli or penne) Cook according to package instructions.
- 4 cups Fresh arugula
- 1 cup Cherry tomatoes, halved
- 1 cup Feta cheese, crumbled Can use goat cheese for variation.
Dressing
- 1/4 cup Olive oil Use high-quality extra virgin olive oil.
- 1/4 cup Fresh lemon juice
- 2 cloves Garlic, minced Let sit for a few minutes for optimal flavor.
Instructions
Preparation
- Cook your pasta according to the package instructions until al dente. Drain and let it cool slightly.
- In a large mixing bowl, combine the cooked pasta, arugula, cherry tomatoes, and crumbled feta cheese.
Making the Dressing
- In a separate small bowl, whisk together olive oil, fresh lemon juice, and minced garlic to create the dressing.
Combining
- Drizzle the dressing over your pasta salad and toss everything gently to mix well.
- Serve immediately or chill for about 30 minutes in the refrigerator to allow the flavors to meld together.
Notes
For a vegan version, use whole wheat pasta or omit the feta. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days. Avoid storing with dressing to maintain arugula's crispness.