There’s something magical about tossing together simple ingredients and ending up with something you just can’t stop eating. That’s exactly what happens with this Lemon Arugula Pasta Salad. It’s fresh, zesty, and packed with the kind of textures that make every bite a little different—and a little better.

Whether you’re meal-prepping for the week or heading to a backyard BBQ, this is the salad you’ll want in your rotation. And believe me—I’ve made this enough times to know that it always disappears fast.

Why I Keep Coming Back to This Lemon Arugula Pasta Salad

I first whipped this up on a whim, inspired by a salad I had during a trip to Tuscany. The bright lemon dressing, crunchy walnuts, and peppery arugula reminded me of long lunches in sun-drenched gardens. I’ve tweaked it since then (and yes, served it to lots of approving friends), but the heart of it stays the same: simplicity, balance, and loads of flavor.

And the best part? It comes together in under 30 minutes.

What You’ll Need (Serves 6)

Here’s the exact list of ingredients I use when I’m making enough for six hungry people:

5.5 oz arugula (about two good handfuls)
12 oz pasta – I usually go with farfalle or orzo
¾ cup walnuts, finely chopped
½ cup finely grated parmesan or pecorino cheese
1 ½ lemons, juiced and zested
10 tablespoons olive oil
1 ½ teaspoons salt
¾ teaspoon black pepper
1 ½ tablespoons capers plus 1 ½ teaspoons of their brine
1 ½ tablespoons white balsamic vinegar
3 teaspoons dijon mustard
9–10 fresh basil leaves, thinly sliced (optional but highly recommended)

Let’s Talk About Why It Works

What makes this salad more than the sum of its parts?

The lemon is our vibrant champion—it adds a refreshing touch to everything it encounters.
Arugula brings a peppery kick that plays perfectly off the mellow pasta.
Walnuts are our secret texture weapon. Finely chopped, they help the dressing cling to the pasta and give you a satisfying crunch.
Parmesan adds a salty richness that grounds the citrus and greens.

Every element plays a role, and together? They’re a knockout.

How to Make Lemon Arugula Pasta Salad

Step 1: Cook the Pasta

Boil your pasta in salted water until it’s just past al dente. We’re not going for mushy, but we want it soft enough to soak up that beautiful dressing.

Drain it, rinse it under cold water (yes, we’re rinsing pasta—trust me, it’s right in a salad), and set it aside.

Step 2: Whisk the Dressing

Grab your biggest mixing bowl. Add in:

Lemon juice and zest
White balsamic vinegar
Dijon mustard
Capers and their brine
Walnuts
Salt and pepper

Now slowly whisk in your olive oil until it’s silky and emulsified. Stir in the grated parmesan last to give it a little body and creaminess.

Step 3: Dress the Pasta

Toss the cooled pasta in that dreamy dressing until every little piece is coated. It should look glossy and smell like a Mediterranean dream.

Step 4: Fold in the Greens

Last but not least, add the arugula and basil. Don’t worry if it seems like a lot—the arugula wilts just enough as it meets the warm pasta, becoming one with the dish.

Pro Tips for the Perfect Salad

Chop those walnuts small—this helps them cling to the pasta and coat everything evenly.
Use more arugula than you think—it shrinks down once tossed in.
Always rinse your pasta for salads—it stops the cooking process and prevents it from soaking up too much dressing too quickly.

Easy Ingredient Swaps

We’ve all had those “uh oh” moments mid-cooking. Here are some simple swaps if you’re missing an item:

No white balsamic? Try red wine vinegar or even apple cider vinegar.
Dairy-free? Leave out the parmesan and stir in an extra tablespoon of walnuts with a dash of nutritional yeast.
No walnuts? Pumpkin seeds or sunflower seeds give you a similar crunch.
Gluten-free? Use your favorite GF pasta (I love a chickpea-based one here).

Can I Make This Lemon Arugula Pasta Salad Ahead of Time?

Absolutely—and I often do when entertaining.

Here’s how to prep ahead:

Prepare the dressing and keep it in the refrigerator.
Cook the pasta, rinse it, and toss it with a little olive oil to keep it from sticking.
Keep the arugula and basil dry and chilled.

Once you’re set to serve, simply mix everything together.. I’ve even made a little event out of it—passing the mixing bowl to a guest to do the honors!

What About Leftovers?

This salad holds up well in the fridge for about 24 hours. Just store it in a sealed container. The arugula will wilt slightly, but I kind of love it that way. I don’t recommend freezing it, though—the greens and dressing won’t survive it.

Serving Ideas & Pairings

Here’s how we love to enjoy our Lemon Arugula Pasta Salad:

With grilled chicken or salmon
Next to these Italian Chicken Cutlets
Alongside a sandwich or wrap for lunch
Packed into a picnic basket

For more vibrant salad inspiration, check out this Pasta Salad with Italian Dressing or the tangy Mexican Street Corn Pasta Salad.

Frequently Asked Questions

Can I use spinach instead of arugula?
Yes! It’s milder but still delicious.

How long can it sit out at room temperature?
I’d say about 2 hours max—long enough for a picnic or party spread.

What’s a good vegan cheese substitute?
Try nutritional yeast or a store-bought vegan parmesan.

Can I add protein?
Absolutely—grilled shrimp, chicken, or chickpeas work perfectly.

What can I do to prevent the pasta from drying out??
Rinse it well, coat it in dressing, and store it in an airtight container.

Ingredients

5.5 oz arugula
12 oz pasta farfalle or orzo, cooked and rinsed
¾ cup walnuts finely chopped
½ cup finely grated parmesan or pecorino cheese
1 ½ lemons juiced and zested
10 tablespoons olive oil
1 ½ teaspoons salt
¾ teaspoon black pepper
1 ½ tablespoons capers plus 1 ½ teaspoons brine
1 ½ tablespoons white balsamic vinegar
3 teaspoons dijon mustard
9 –10 fresh basil leaves chiffonade (optional)

Instructions

Bring a large pot of salted water to a boil. Cook pasta until slightly softer than al dente. Drain and rinse under cold water to stop cooking.
In a large mixing bowl, whisk together lemon juice, zest, white balsamic vinegar, dijon mustard, capers (and brine), walnuts, salt, and pepper.
Slowly drizzle in the olive oil while whisking until emulsified. Stir in grated parmesan cheese.
Add the rinsed, cooled pasta to the bowl and toss until fully coated in dressing.
Add arugula and optional basil, then toss again gently to combine.
Serve immediately, or chill in the refrigerator until ready to serve.

Notes

Use finely chopped walnuts for better texture and dressing adhesion.
Arugula will wilt once tossed with the warm pasta—this is normal and enhances the salad.
This salad is best eaten within 24 hours.
To make it ahead, store the dressing, pasta, and arugula separately and combine before serving.
Optional: Add grilled chicken, tofu, or chickpeas to make it a complete meal.

This Lemon Arugula Pasta Salad is the kind of recipe you’ll want to print, pin, and come back to over and over again. It’s flexible, fast, and totally satisfying—whether you’re feeding a crowd or meal-prepping for the week.

It’s already a go-to in our home, and I have a feeling it’s about to become one in yours, too.

Looking for another dish to serve with this salad? Try our creamy and indulgent Creamy Bacon Pasta or add a crunch with our Italian Grinder Chopped Salad.

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Lemon Arugula Pasta Salad

Why I Keep Coming Back to This Lemon Arugula Pasta Salad

What You’ll Need (Serves 6)

Let’s Talk About Why It Works