Lemon Basil Arugula Pasta Salad
A delicious lemon basil arugula pasta salad that’s fresh and easy to make ahead for boxed lunches or light dinners. The lemon basil dressing is what makes this salad so yummy, and when you toss it with freshly grated parmesan cheese and walnuts, it is downright delicious!
Servings: 5 servings
Calories: 442kcal
Ingredients
Dressing:
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- 3 tablespoons chopped basil or 1 tbsp dried
- 2 tablespoons honey or more to taste
- ¼ teaspoon salt + pepper
- ⅛ teaspoon red pepper flakes
Salad:
- 1 5-ounce bag baby arugula
- 10 ounces Gemelli pasta or farfalle, fusilli etc.
- ½ cup chopped walnuts or almonds/pine nuts
- Shaved parmesan for topping
Instructions
- PASTA: Bring a large pot of water to boil. When boiling, salt the water generously and cook the pasta until al dente, according to package directions. Drain and allow the pasta to come to room temperature.
- DRESSING: In a mason jar, add the olive oil, lemon juice, basil, honey, salt, black pepper, and red pepper flakes. Place a cap on top and shake until the dressing is combined. Taste and adjust the dressing with more honey and salt to your taste.
- SERVE: Once the pasta has cooled, combine it in a large salad bowl with arugula, walnuts, and toss with dressing until thoroughly combined. Top with shaved parmesan and serve immediately. You may need a bit more salt and pepper before serving.
Notes
- Dressing: After making this salad tons of times after hitting publish, I've started adding 1 tsp of dijon mustard to the dressing to make it a bit more complex and I love it that way!
Nutrition
Calories: 442kcal | Carbohydrates: 52g | Protein: 9g | Fat: 23g | Fiber: 3g | Sugar: 9g
