Description
Bright and zesty Lemon Arugula Pasta Salad combines fresh peppery arugula, al dente short pasta, and creamy plant-based cheese with a lively lemon dressing. This refreshing, easy-to-make summer salad is perfect as a light lunch, picnic favorite, or crowd-pleasing side dish with balanced flavors and delightful textures.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh arugula
- 2 cups short pasta (fusilli or penne)
- 1 cup plant-based cheese, crumbled or cubed
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts, toasted
Dressing Ingredients
- 1/4 cup fresh lemon juice (natural)
- 1/4 cup olive oil (natural)
- 1 clove garlic, minced (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Dressing: In a small bowl, whisk together fresh lemon juice (natural), olive oil (natural), minced garlic (natural), and vegetarian Worcestershire sauce (natural) until fully combined and smooth.
- Toast the Pine Nuts: Heat a dry skillet over medium heat. Add pine nuts and toast until golden and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, fresh arugula, halved cherry tomatoes, and plant-based cheese. Pour the dressing over the ingredients and toss gently to coat evenly.
- Add Finishing Touches: Sprinkle the toasted pine nuts on top, season with salt and pepper to taste, and gently mix once more before serving.
Notes
- Avoid overcooking pasta to maintain a pleasant bite and prevent sogginess.
- Use freshly squeezed lemon juice (natural) for best vibrant taste.
- Let the salad rest for 10-15 minutes before serving to allow flavors to blend.
- Toss gently but thoroughly for even coating and flavor in every bite.
- Choose plant-based cheese that melts slightly or crumbles for ideal texture contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: lemon pasta salad, arugula salad, plant-based cheese, summer salad, gluten free pasta salad, quick pasta salad, vegetarian pasta salad
