Lemon Artichoke Arugula Pasta Salad
Lemon Artichoke Arugula Pasta Salad is a bright, tangy, and refreshing dish featuring tender pasta, marinated artichokes, peppery arugula, and a zesty lemon vinaigrette. Perfect for warm weather meals or as a picnic side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 12 oz short pasta (rotini, penne, or farfalle)
- 1 can (14 oz) marinated artichoke hearts, drained and quartered
- 2 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup shaved or grated Parmesan cheese
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 cup pine nuts or 1/2 cup chickpeas
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
- In a small bowl or jar, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- In a large bowl, combine the cooled pasta, artichoke hearts, cherry tomatoes, red onion, and arugula.
- Pour the dressing over the salad and toss to coat evenly.
- Top with shaved Parmesan and add pine nuts or chickpeas if using.
- Taste and adjust seasoning. Chill for 15–30 minutes before serving for best flavor.
Notes
- Add arugula just before serving to maintain freshness.
- Use marinated artichokes for best flavor, but plain can work with added herbs.
- Great as a main or side dish—serve with grilled chicken or fish.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 7mg
