Quick Lemon Arugula Pasta (Printable)

Zesty, refreshing pasta with peppery arugula and bright lemon flavors. Perfect for quick lunches or light summer dining.

# What You'll Need:

01 - 9 oz short pasta (penne, fusilli, or farfalle)

02 - 3 cups fresh arugula

03 - 1 cup cherry tomatoes, halved

04 - 1 small cucumber, diced

05 - 1/4 small red onion, thinly sliced

06 - Zest and juice of 1 large lemon

07 - 3 tbsp extra virgin olive oil

08 - 1 garlic clove, minced

09 - 1 tsp honey or agave syrup

10 - Salt and freshly ground black pepper to taste

11 - 1/2 cup crumbled feta cheese (optional)

12 - 2 tbsp toasted pine nuts or slivered almonds (optional)

01 - Boil pasta in salted water until al dente per package directions. Drain and rinse under cold water to halt cooking.

02 - Whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper in serving bowl.

03 - Add cooked pasta, arugula, cherry tomatoes, cucumber, and red onion to bowl. Toss gently to coat evenly with dressing.

04 - Sprinkle with crumbled feta and toasted pine nuts if desired. Serve immediately or refrigerate up to 2 hours before serving.

01 -

It hits that perfect spot between light and satisfying, never leaving you feeling weighed down
The dressing doubles as a quick marinade if you want to add grilled chicken later
Everything gets better after sitting for 20 minutes, making it brilliant for potlucks

02 -

I once skipped rinsing the pasta under cold water, and the warm noodles wilted the arugula into something sad and soggy
The salad tastes completely different after sitting for 20 minutes, so if you can, make it ahead of time and let it marinate

03 -

Taste the dressing before adding it to the salad, adjusting the honey or salt to hit that perfect sweet-sour balance
Use a microplane for the lemon zest so it melts into the dressing rather than creating chewy bits