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Fresh Lemon Vinaigrette Pasta Salad Recipe Easy 5-Minute Summer Side Dish

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A bright and refreshing pasta salad featuring a zesty lemon vinaigrette, peppery arugula, and nutty Parmesan. Perfect as a light summer side dish or picnic favorite.

Ingredients

Scale
  • 8 ounces (225g) short pasta like fusilli, penne, or farfalle
  • 4 cups (about 120g) fresh arugula, washed and dried
  • 1 cup (about 80g) freshly grated Parmesan cheese
  • 1/4 cup (60ml) fresh-squeezed lemon juice
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 small garlic clove, finely minced
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • A pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse briefly under cool water to stop cooking and cool it down. Let it drain completely to avoid a watery salad.
  3. In a small bowl or jar, combine 1/4 cup (60ml) fresh-squeezed lemon juice, 1/3 cup (80ml) extra virgin olive oil, 1 finely minced small garlic clove, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper. Whisk vigorously until the dressing emulsifies and looks slightly thickened.
  4. Place the drained pasta in a large mixing bowl. Pour the vinaigrette over the pasta and toss gently to coat every piece evenly.
  5. Gently fold in 4 cups (120g) fresh arugula and 1 cup (80g) freshly grated Parmesan cheese. Toss lightly to combine, keeping the arugula crisp and vibrant.
  6. Taste and adjust salt or pepper if needed. If desired, sprinkle a pinch of red pepper flakes and toss once more.
  7. Serve immediately or refrigerate for 15-20 minutes to let the flavors meld. Toss again before serving.

Notes

Cook pasta al dente to avoid mushy texture. Whisk vinaigrette until emulsified for best coating. Add arugula last to keep it crisp. Adjust salt gradually due to Parmesan’s saltiness. Vinaigrette can be made ahead and refrigerated up to two days. Serve chilled or at room temperature. Add fresh arugula before serving if stored.

Nutrition

Keywords: lemon vinaigrette, pasta salad, summer side dish, arugula, Parmesan, easy recipe, quick pasta salad

Find it online: https://emmastirs.com/fresh-lemon-vinaigrette-pasta-salad-recipe-easy-5-minute-summer-side-dish/