Lemon Artichoke Arugula Pasta Salad Recipe
A vibrant and refreshing Lemon Artichoke Arugula Pasta Salad featuring al dente fusilli pasta, peppery arugula, creamy cannellini beans, tangy marinated artichoke hearts, and a zesty lemon Parmesan dressing. Perfect for a light lunch or a flavorful side dish, this salad combines fresh herbs and a hint of spice for a delightful Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pasta Salad
- 8 oz fusilli pasta (or pasta of your choice)
- 4 cups arugula
- 15.5 oz can cannellini beans, rinsed and drained
- 12 oz jar marinated artichoke hearts, drained and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped basil
- Kosher salt and black pepper, to taste
Dressing
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 shallot, minced
- 1 tablespoon freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente according to package instructions. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down for the salad.
- Prepare the Dressing: While the pasta cooks, whisk together olive oil, lemon juice, lemon zest, minced shallot, Parmesan cheese, Dijon mustard, honey, kosher salt, and crushed red pepper flakes in a small bowl or jar. Mix until well combined to form a zesty lemon Parmesan dressing.
- Combine Salad Ingredients: In a large bowl, mix the cooked and cooled pasta with arugula, rinsed cannellini beans, chopped marinated artichoke hearts, Parmesan cheese, and chopped basil. Toss gently to incorporate all the salad components evenly.
- Add the Dressing: Pour the prepared lemon dressing over the salad mixture. Stir thoroughly until all ingredients are evenly coated with the dressing.
- Season to Taste: Taste the salad and add kosher salt and black pepper as needed to enhance the flavors before serving.
Notes
- Rinsing the pasta with cold water stops the cooking and helps keep the salad fresh and prevents it from becoming mushy.
- The salad can be made a few hours ahead and stored in the refrigerator; just toss again before serving.
- Feel free to substitute fusilli with other short pasta shapes like rotini or penne for similar texture.
- Adding extra fresh herbs like parsley or mint can elevate the salad’s freshness.
- This salad is excellent for meal prep and packs well for lunches or picnics.
