The Art of Ultimate Bright and Zesty Lemon Arugula Pasta Salad Perfection

Perfect Pasta Cooking Mastery

Master the technique of cooking pasta to ideal al dente texture for salad applications.

Lemon Vinaigrette Excellence

Learn the skill of creating perfectly balanced, emulsified lemon-based dressing.

Vegetable Preparation Perfection

Perfect the method of cutting vegetables to uniform sizes for even flavor distribution.

Flavor Layering Technique

Master the art of combining fresh herbs, cheese, and vegetables for complex flavors.

Assembly Timing Strategy

Learn optimal timing for combining ingredients to maintain freshness and texture.

Mediterranean Pasta Salad Mastery Secrets for Perfect Lemon Arugula Combination

Pasta Perfection: Cook pasta just to al dente as it will soften slightly when dressed.

Arugula Handling: Add delicate arugula just before serving to prevent wilting from acid.

Vinaigrette Balance: Taste and adjust lemon-to-oil ratio based on your tartness preference.

Make-Ahead Strategy: Prepare components separately and combine just before serving for best texture.

Temperature Serving: Serve at room temperature for optimal flavor development and enjoyment.

Cheese Quality: Use high-quality fresh mozzarella and feta for best creamy texture contrast.

Bright and Zesty Lemon Arugula Pasta Salad with Fresh Herbs

Name: Bright and Zesty Lemon Arugula Pasta Salad with Fresh Herbs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: For the Perfect Pasta:; 1 pound farfalle or penne pasta; 2 tablespoons olive oil; 1 teaspoon salt for pasta water; For the Zesty Lemon Vinaigrette:; 1/3 cup extra virgin olive oil; 1/4 cup fresh lemon juice; 2 tablespoons lemon zest; 2 cloves garlic, minced; 1 tablespoon Dijon mustard; 1 teaspoon honey; For the Fresh Greens:; 5 cups baby arugula; 2 cups baby spinach; 1/2 cup fresh basil leaves; For the Colorful Vegetables:; 1 pint cherry tomatoes, halved; 1 English cucumber, diced; 1/2 red onion, thinly sliced; 1 bell pepper, diced; For the Creamy Elements:; 8 oz fresh mozzarella, cubed; 1/2 cup crumbled feta cheese; 1/4 cup pine nuts, toasted; For the Herb Enhancement:; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh dill; 1 tablespoon fresh oregano; For the Finishing Touches:; 1/2 cup Kalamata olives, pitted

The ultimate pasta salad featuring peppery arugula, bright lemon vinaigrette, and fresh seasonal vegetables tossed with perfectly cooked pasta. This vibrant Mediterranean-inspired dish combines the bold flavors of fresh arugula with zesty lemon, creating a refreshing salad that's perfect for summer gatherings, potluck dinners, or light lunch meals that celebrate fresh, wholesome ingredients with every colorful and flavorful bite.

Prep Time

20 Minutes

Cook Time

12 Minutes

Total Time

32 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Perfect Pasta:

1 pound farfalle or penne pasta

2 tablespoons olive oil

1 teaspoon salt for pasta water

For the Zesty Lemon Vinaigrette:

1/3 cup extra virgin olive oil

1/4 cup fresh lemon juice

2 tablespoons lemon zest

2 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon honey

For the Fresh Greens:

5 cups baby arugula

2 cups baby spinach

1/2 cup fresh basil leaves

For the Colorful Vegetables:

1 pint cherry tomatoes, halved

1 English cucumber, diced

1/2 red onion, thinly sliced

1 bell pepper, diced

For the Creamy Elements:

8 oz fresh mozzarella, cubed

1/2 cup crumbled feta cheese

1/4 cup pine nuts, toasted

For the Herb Enhancement:

1/4 cup fresh parsley, chopped

2 tablespoons fresh dill

1 tablespoon fresh oregano

For the Finishing Touches:

1/2 cup Kalamata olives, pitted

2 tablespoons capers

Coarse sea salt

Freshly cracked black pepper

For the Optional Protein:

1 cup chickpeas, drained

1/4 cup sun-dried tomatoes

For Perfect Assembly:

Large mixing bowl

Serving spoons

For Special Equipment:

Large pasta pot

Colander

Whisk

Zester

Instructions

Bring large pot of salted water to boil for cooking pasta.

Cook pasta according to package directions until al dente texture.

Drain pasta and rinse with cold water to stop cooking process.

Toss drained pasta with olive oil to prevent sticking together.

Whisk together lemon juice, zest, and minced garlic in small bowl.

Add Dijon mustard and honey to lemon mixture, whisking until smooth.

Slowly drizzle in olive oil while whisking to create emulsified vinaigrette.

Season vinaigrette with salt and pepper to taste preference.

Wash and dry arugula and spinach thoroughly in salad spinner.

Tear basil leaves into bite-sized pieces for even distribution.

Halve cherry tomatoes and dice cucumber into uniform pieces.

Slice red onion thinly and dice bell pepper into small cubes.

Cube fresh mozzarella and crumble feta cheese into small pieces.

Toast pine nuts in dry skillet until golden and fragrant.

Combine cooled pasta with arugula, spinach, and torn basil leaves.

Add cherry tomatoes, cucumber, red onion, and bell pepper to bowl.

Toss in mozzarella cubes, crumbled feta, and toasted pine nuts.

Drizzle lemon vinaigrette over salad and toss gently to combine.

Add fresh herbs, olives, and capers, mixing carefully.

Season with additional salt and pepper if needed for balance.

Let salad rest for 15 minutes to allow flavors to meld.

Give final gentle toss before serving at room temperature.

Garnish with extra herbs and lemon zest if desired.

Serve immediately or refrigerate up to 2 hours before serving.

Accompany with crusty bread or grilled protein for complete meal.

Bright and Zesty Lemon Arugula Pasta Salad with Fresh Herbs

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Bright and Zesty Lemon Arugula Pasta Salad Perfection

Bright and Zesty Lemon Arugula Pasta Salad with Fresh Herbs

Ingredients

Instructions