Arugula Pasta Salad

There’s something about a big bowl of arugula pasta salad shimmering with olive oil, ribbons of pasta catching the light, and peppery greens standing out like little emeralds on the plate.

The tomatoes are glossy and sweet, the parmesan curls soft and salty, and there’s a bright, lemony aroma that feels instantly invigorating.

This is an invigorating, feel-good meal that comes together fast—perfect for busy weeknights, quick lunches, or effortless entertaining.

I first leaned on this salad on a day when work ran late, the fridge looked bare, and takeout felt too heavy.

I tossed together leftover pasta, a handful of arugula, and a simple dressing, and in minutes dinner wasn’t only done, it felt special.

Since then, it’s become my go-to for Sunday suppers, potlucks, and those last-minute “Can you bring something?” invites.

Ready to bring this fresh, vibrant dish to life?

Why You’ll Love It

• Delivers bright, peppery flavor from fresh arugula and zesty lemon dressing
• Comes together quickly, perfect for busy weeknights or easy entertaining
• Stays delicious at room temperature, ideal for potlucks and picnics
• Adapts easily with protein add-ins, different cheeses, or extra veggies
• Feels light yet satisfying, thanks to pasta, greens, and fresh toppings

Ingredients

• 12 oz short pasta (penne, fusilli, or farfalle) — cook to al dente for best texture
• 4 cups fresh arugula, loosely packed — choose bright, perky leaves
• 1 cup cherry tomatoes, halved — sweet ripe tomatoes work best
• 1/2 cup cucumber, diced — peel if skin is thick or waxy
• 1/3 cup red onion, thinly sliced — rinse in cold water to mellow sharpness
• 1/2 cup mini mozzarella balls, halved — use fresh, packed in brine
• 1/4 cup Parmesan cheese, shaved — shave from a real wedge for flavor
• 1/4 cup extra-virgin olive oil — fruity, good-quality oil shines here
• 2 tbsp fresh lemon juice — juice right before using for brightness
• 1 tbsp red wine vinegar — adds a gentle tang to the dressing
• 1 tsp Dijon mustard — helps emulsify and deepen flavor
• 1 small garlic clove, minced — use fresh, not pre-minced jarred
• 1/2 tsp fine salt — adjust at the end to taste
• 1/4 tsp freshly ground black pepper — grind fresh for aroma
• 1/4 tsp red pepper flakes (optional) — add only if you like gentle heat
• 2 tbsp fresh basil, chopped — add at the end to keep it fragrant
• 1 tbsp pine nuts, toasted (optional) — toast lightly to golden for nuttiness

Step-by-Step Method

Boil the Pasta

Bring a large pot of well-salted water to a rolling boil. Add the pasta and stir to prevent sticking.

Cook according to package directions until al dente. Avoid overcooking so the pasta holds its shape in the salad.

Once done, reserve a splash of cooking water if desired, then prepare to drain.

Prep the Vegetables and Cheese

Rinse and dry the arugula thoroughly. Halve the cherry tomatoes and mini mozzarella balls.

Dice the cucumber and thinly slice the red onion. Place everything into a large mixing bowl.

Add shaved Parmesan on top. Keep the bowl ready so you can combine ingredients quickly once the pasta is cooked.

Make the Lemon Dijon Dressing

In a small bowl, add the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and minced garlic.

Season with salt, black pepper, and red pepper flakes if using. Whisk vigorously until the mixture emulsifies and looks slightly thickened.

Taste and adjust seasoning, adding more lemon or salt as needed.

Cool and Drain the Pasta

Pour the cooked pasta into a colander. Rinse briefly under cool water until it’s just warm, not cold.

Drain very well so excess water doesn’t dilute the dressing. Shake the colander to remove trapped water.

Using the pasta while slightly warm helps it absorb the flavors more effectively.

Toss Pasta with Vegetables and Dressing

Transfer the warm pasta to the mixing bowl with arugula, vegetables, and cheeses.

Pour the dressing evenly over everything. Use a wooden spoon to toss gently, coating all ingredients without crushing the tomatoes or arugula.

Make sure the dressing reaches the bottom of the bowl and touches all the pasta.

Rest and Finish with Basil and Pine Nuts

Let the salad rest at room temperature for about 10 minutes so flavors meld.

During this time, toast pine nuts in a dry pan until golden, if using. Chop fresh basil.

Sprinkle basil and pine nuts over the salad. Toss once more, taste, and adjust salt, pepper, or lemon juice before serving.

Ingredient Swaps

• Cheese swaps: Use feta or goat cheese instead of mozzarella; omit cheese or use a vegan mozzarella for a dairy-free version.
• Greens: Baby spinach, mixed salad greens, or massaged kale can stand in for arugula if you prefer a milder or heartier green.
• Nuts & crunch: Replace pine nuts with toasted almonds, walnuts, sunflower seeds, or pumpkin seeds for a more budget-friendly or nut-free option (use seeds).
• Acids & oil: Sub red wine vinegar with white wine vinegar, apple cider vinegar, or more lemon juice; any good olive oil works if extra-virgin isn’t available.
• Extras/protein: Add chickpeas, white beans, grilled chicken, tuna, or tofu for more protein, or swap cherry tomatoes for sun-dried tomatoes when fresh aren’t in season.

You Must Know

– Swap – For a sharper, saltier profile, swap mozzarella with 1/2 cup crumbled feta and increase olive oil by 1 tablespoon.

The extra oil rounds out feta’s tang so the salad doesn’t lean too acidic once it sits those 10 minutes.

Serving Tips

• Serve slightly warm in shallow bowls so arugula stays perky, not soggy.
• Pair with grilled chicken, shrimp, or salmon for a complete Mediterranean-style meal.
• Plate over additional fresh arugula for extra greens and a pretty, layered look.
• Offer lemon wedges, extra Parmesan, and red pepper flakes table-side for customizable flavor.
• Pack in jars or containers for an easy picnic, potluck, or work lunch.

Storage & Make-Ahead

Arugula pasta salad keeps in the fridge for up to 3 days in an airtight container, though the arugula softens over time.

For best texture, store dressing and arugula separately and toss before serving.

This salad doesn’t freeze well; the greens, pasta, and cheese become mushy after thawing.

Reheating

To gently reheat arugula pasta salad, use low power in the microwave, a covered oven-safe dish at low temperature, or a covered skillet on the stovetop—then add fresh arugula.

Add the delicate greens after warming so they stay bright and crisp.

Arugula in Italian Traditions

In many regions, Italians treat arugula almost like a seasoning. They scatter it over grilled meats, tuck it into sandwiches with prosciutto, or toss it with olive oil and lemon to crown a simple plate of pasta.

That sharp, mustardy aroma cuts through richness, wakes up the palate, and gives even the humblest dish a lively, almost celebratory edge.

Final Thoughts

Give this arugula pasta salad a try and see how quickly it becomes a weeknight (or potluck) favorite.

Don’t hesitate to tweak the veggies, cheese, or add-ins to make it your own perfect version.

Frequently Asked Questions

Can I Make This Arugula Pasta Salad Gluten-Free or Low-Carb?

You can. I’d swap the pasta for gluten‑free spirals or tender zucchini “noodles.” Picture peppery arugula, cool cucumbers, and lemony dressing clinging to twisty bites that stay light, bright, and easy on your stomach.

What Wines Pair Best With Arugula Pasta Salad for Casual Entertaining?

I’d pour a zesty Sauvignon Blanc or Vermentino; their citrusy snap brightens every bite. If you prefer red, choose a light, chillable Pinot Noir—its soft berries flirt gently with peppery greens and creamy mozzarella.

How Can I Scale This Recipe for a Large Party or Potluck?

I’d triple the recipe for a generous potluck bowl, then taste as you go—warm pasta soaking up lemony dressing, peppery greens piled high, colors glistening. I’d keep extra dressing nearby to refresh before serving.

Is This Arugula Pasta Salad Suitable for Vegan or Dairy-Free Diets?

It isn’t vegan or dairy-free as written, but you can make it sing for both diets. I’d swap mozzarella and Parmesan for dairy-free cheeses, toast extra pine nuts, and let the lemony dressing shine.

How Do I Prevent the Arugula From Tasting Too Bitter in the Salad?

I tame the bitterness by using young, tender leaves, then I toss them with warm, lemony pasta and a generous slick of olive oil. Taste as you go, adjusting salt and acid until everything hums.