Name: Recipe "Arugula Pasta Salad"
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 10 oz DeLallo organic whole wheat fusilli pasta; 2 cup arugula; 1.5 cup grape tomatoes (halved); 3 tbsp capers; 0.25 cup parmesan cheese (shredded); 0.25 cup olive oil; 1 lemon juice; 2 cloves garlic (minced); 2 tbsp fresh basil (finely chopped); to taste salt and black pepper

Sharing a quick theme with this one: Arugula Salad or Creamy Goat Cheese and Arugula Farro Salad.

Why This Fresh Salad Stands Out

This arugula pasta salad has been my go-to for years, especially when I need something quick and healthy. The combination of peppery arugula, briny capers, and a bright lemon dressing makes it stand out from heavier pasta salads. I use DeLallo’s organic whole wheat fusilli for the hearty texture, and it comes together in under 20 minutes. Serve it at room temperature or chilled, either way, it holds up well for a couple of days in the fridge, which is great for leftovers or potlucks.

Why This Healthy Pasta Salad Works for Any Occasion

Ready in 20 minutes, perfect for busy weeknights or last-minute gatherings.
Whole wheat pasta adds fiber and a nutty flavor that pairs beautifully with the zesty lemon dressing.
Easy to customize with protein like chicken or chickpeas, making it a complete meal.

Key Ingredients for a Flavorful Pasta Salad

Whole wheat fusilli: The spiral shape catches the dressing and holds up well against the sturdy arugula. Look for organic brands like DeLallo for a hearty texture. You can substitute any short pasta like rotini or farfalle.
Arugula: Its peppery bite contrasts with the tangy lemon dressing. Use fresh, not wilted leaves. Baby arugula works best, but mature arugula can be chopped.
Capers: These add a briny, salty pop that wakes up the whole dish. Rinse them if you prefer less salt, but I love the punch they bring. If you don’t have capers, chopped green olives are a good swap.

Kitchen Tools for Arugula Pasta Salad

Large pot for boiling the pasta
Colander for draining and rinsing
Large mixing bowl for tossing the salad
Small bowl for whisking the dressing
Whisk or fork for mixing

Tips for Making the Best Arugula Pasta Salad

Cook the pasta just until al dente, it will soften a bit more as it sits in the dressing. Rinse the cooked pasta under cold water to stop the cooking and cool it down quickly. This also washes away excess starch, keeping the salad from getting sticky.

Dress the salad right before serving if you can. The arugula will wilt if it sits in the dressing too long. But if you’re making it ahead, toss everything together and stir in a handful of fresh arugula just before serving for a renewed peppery bite.

Arugula Pasta Salad Variations to Try

Feel free to switch up the greens, baby spinach or a mix of kale and arugula are both great options. For a dairy-free version, omit the Parmesan or use a vegan alternative. You can also add diced bell peppers, cucumber, or sun-dried tomatoes for extra crunch and color.

To turn this into a main dish, add shredded rotisserie chicken, canned tuna, or crumbled feta. If you’re gluten-free, simply use your favorite gluten-free pasta, just check the cooking time and rinse it well.

What to Serve with This Quick Pasta Salad

This salad is substantial enough to be a light lunch on its own, but it also shines as a side. Pair it with grilled chicken or fish for a complete summer dinner. For a vegetarian meal, stir in a can of drained white beans or chickpeas right before serving, the creamy beans balance the tangy dressing nicely.

If you’re taking it to a potluck, top it with extra shaved Parmesan and a sprinkle of fresh basil right before setting it out. It also works well alongside burgers or grilled sausages.

How to Store Leftover Arugula Pasta Salad

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The arugula will soften over time, but the flavors will meld and deepen. If the salad seems dry after chilling, drizzle a little fresh olive oil and a squeeze of lemon before serving.

Arugula Pasta Salad FAQs

Can I use a different type of pasta?

Absolutely. Any short pasta like rotini, farfalle, or penne works well. Whole wheat or regular, just cook to al dente and rinse under cold water.

Can I make this salad ahead of time?

Yes, you can assemble the salad and dressing separately up to a day ahead. Combine them about 30 minutes before serving, or add a handful of fresh arugula right before serving to keep it perky.

What protein can I add?

Shredded chicken, white beans, chickpeas, or even canned tuna all work nicely. Add them when you toss the salad so they get coated in the dressing.

Can I use lemon juice from a bottle?

Fresh lemon juice is best for the bright flavor in the dressing. Bottled juice often tastes flat. But in a pinch, you can use bottled, just reduce the amount a bit and taste as you go.

Recipe

Arugula Pasta Salad

This healthy whole wheat Arugula Pasta Salad is one of our "go to" salads for parties and quick weeknight dinners.

easyVegetarian

5 min

Prep Time

10 min

Cook Time

15 min

Total Time

Lunch

Course

Italian

Cuisine

2042 kcal

Calories

Ingredients

Servings

10 oz DeLallo organic whole wheat fusilli pasta
2 cup arugula
1.5 cup grape tomatoes, halved
3 tbsp capers
0.25 cup parmesan cheese, shredded

0.25 cup olive oil
1 lemon juice
2 cloves garlic, minced
2 tbsp fresh basil, finely chopped
to taste salt and black pepper

Instructions

1
In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water.
2
In a large bowl, toss pasta with arugula, capers, and Parmesan cheese.

3
In a small bowl, whisk together olive oil, lemon juice, garlic, basil, salt, and pepper. Pour dressing over pasta salad and toss until well coated. Season with salt and pepper and serve.
4
Note-you can also stir in white beans, garbanzo beans, or chicken for added protein. The pasta salad will keep in the refrigerator for up to 2 days.

Nutrition (per serving)

2042kcal

Calorie breakdown

Protein15%311 kcal

Fat37%798 kcal

Carbohydrates48%1012 kcal

How this was calculated — 10 of 10 ingredients matched

DeLallo organic whole wheat fusilli pastaPasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry1026 kcal

arugulaArugula, raw120 kcal

grape tomatoesTomatoes, grape, raw97 kcal

capersCapers, canned10 kcal

parmesan cheeseCheese, parmesan, hard235 kcal

olive oilOil, corn, peanut, and olive530 kcal

lemon juiceLemon juice, raw0 kcal

garlicGarlic, raw15 kcal

fresh basilBasil, fresh7 kcal

salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 1330 g · 1 serving

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Boiled, easy, quick, vegetarian

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