Lemon Arugula Pasta Salad. This is what it looks like to live your best springy pasta life.
My best friend since third grade makes the most refreshing spring pasta we always bring to showers and potlucks. Those bright, fresh flavors inspired this Lemon Arugula Pasta Salad—light, tangy, and easy to prepare ahead for a baby shower, wedding shower, or any spring gathering.
This classic salad can be made in advance and is perfect for family get-togethers and springtime parties.
We met a neighbor soon after moving into our new house — a mom of two who quickly became a friend. The kind of person who feels familiar right away. A few days after Brooks was born she brought over homemade “superhero” muffins, which was so thoughtful when life felt chaotic with a newborn and a toddler.
While making this pasta salad recently I realized I’d forgotten the lemons from my grocery list — mombrain, right? I sent a quick text, and she kindly brought a lemon over so I didn’t have to take the baby to the store. Small acts like that are why I love sharing food with neighbors.
After I made a big batch, I took the salad to her house and shared it with their family. It travels well and tastes even better after the flavors marry for a bit, so it’s ideal for making the day before you need it.
Sharing a simple dish like this makes visiting neighbors feel easy and warm.
Lemon Arugula Pasta Salad brings people together and is best enjoyed among friends and family.
Enjoy!
Lemon Arugula Pasta Salad
★★★★★
5 from 2 reviews
Author: Kristina LaRue- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 8 servings 1x
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Description
Bright, peppery arugula meets lemon, chewy cranberries, salty feta, and toasted pine nuts in a simple pasta salad that’s perfect for spring. It can be made a few hours or a day ahead, so it’s ideal for showers, potlucks, and family gatherings.
Scale
Ingredients
- 1 pound box mini farfalle pasta (or your favorite shape)
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 cup reduced sugar dried cranberries
- 3 cups packed arugula
- 4 ounces crumbled feta cheese
- 1/2 cup pine nuts, toasted
Instructions
- Cook pasta to al dente according to package directions. Drain and rinse under cold water, then let cool.
- In a large bowl, combine the cooled pasta with olive oil and lemon juice. Toss gently so the pasta is evenly coated.
- Add the dried cranberries and packed arugula, tossing until the greens wilt slightly and are well distributed.
- Sprinkle in crumbled feta and toasted pine nuts, and give the salad one final gentle toss. Taste and adjust lemon, salt, or oil as needed.
- Serve immediately or refrigerate for up to a day. If chilling, let the salad sit at room temperature for 15–20 minutes before serving to take the chill off.