Description
This Lemon Artichoke Arugula Pasta Salad is a fresh, zesty twist on a classic pasta dish. Tossed with marinated artichokes, peppery arugula, creamy white beans, and a bright lemon dressing, it’s the perfect make-ahead salad for lunches, picnics, or light dinners. Simple to prepare, bursting with flavor, and ready in just 20 minutes!
Ingredients
For the Salad:
12 ounces short pasta (fusilli, penne, or rotini)
2–3 cups fresh arugula (baby arugula preferred)
1 jar (12 oz) marinated artichoke hearts, drained and quartered
1 can (15 oz) cannellini beans, drained and rinsed
½ cup freshly grated Parmesan cheese
½ cup fresh basil, chopped or torn
For the Lemon Dressing:
⅓ cup extra-virgin olive oil
Juice of 2 lemons (about ¼ cup)
Zest of 1 lemon
1 small shallot, finely minced
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 1 minute less than the package instructions. Drain and rinse under cool water to stop the cooking.Make the Dressing:
In a large mixing bowl, whisk together olive oil, lemon juice, zest, minced shallot, Dijon mustard, honey, red pepper flakes, salt, and pepper until emulsified.Assemble the Salad:
Add the cooled pasta to the bowl with dressing. Toss well to coat. Fold in the arugula, artichokes, beans, and basil until evenly mixed.Finish with Parmesan:
Sprinkle with freshly grated Parmesan and toss gently once more.Taste and Adjust:
Add more lemon juice, salt, or pepper as needed. Serve immediately or chill for 30 minutes to let the flavors develop.
Notes
Storage: Keeps up to 4 days in an airtight container in the fridge. Add a drizzle of olive oil and squeeze of lemon before serving to refresh.
Make it Vegan: Skip the Parmesan or use nutritional yeast or vegan feta.
Add Protein: Grilled chicken, shrimp, or chickpeas make great add-ins.
Gluten-Free Option: Use gluten-free pasta of your choice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course, Side Dish
- Method: Boil, Toss
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1½ cups
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 8 mg
Keywords: Lemon Artichoke Arugula Pasta Salad, Easy Pasta Salad, Mediterranean Pasta Salad, Summer Salad Recipe
