Lemon & Arugula Pasta Salad with Lemon-Basil Vinaigrette
Lemon & Arugula Pasta Salad with Lemon-Basil Vinaigrette
Ingredients
For the Lemon-Basil Vinaigrette
- 1 garlic clove, finely grated
- 1 tablespoon fresh basil, finely chopped
- 1/2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta Salad
- 1 pound farfalle pasta
- 2 handfuls arugula, washed and roughly chopped
- 1/2 cup Pecorino Romano cheese, grated or shaved
- as needed red pepper flakes, optional
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water. Add the farfalle pasta and cook according to package directions until al dente. Once cooked, drain the pasta and rinse thoroughly with cold water until completely cooled. This stops the cooking process and prevents the pasta from sticking.
⏱️ 10 min
- 2
While the pasta is cooking and cooling, prepare the lemon-basil vinaigrette. In a small bowl, combine the finely grated garlic clove, finely chopped fresh basil, extra virgin olive oil, white wine vinegar, lemon zest, fresh lemon juice, salt, and black pepper. Whisk vigorously until well combined and emulsified. Taste the vinaigrette and adjust seasonings as needed, adding more vinegar, lemon juice, or olive oil to suit your preference.
⏱️ 8 min
- 3
In a large mixing bowl, combine the cooled pasta, roughly chopped arugula, and the prepared lemon-basil vinaigrette. Toss gently until all ingredients are evenly coated.
⏱️ 2 min
- 4
Serve the pasta salad immediately. Before serving, top with grated or shaved Pecorino Romano cheese, a fresh grind of black pepper, and optional red pepper flakes for a touch of heat.
Kitchen Tools
Nutrition Facts (per serving)
Lemon & Arugula Pasta Salad with Lemon-Basil Vinaigrette
For the Lemon-Basil Vinaigrette
- 1 garlic clove, finely grated
- 1 tablespoon fresh basil, finely chopped
- 1/2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta Salad
- 1 pound farfalle pasta
- 2 handfuls arugula, washed and roughly chopped
- 1/2 cup Pecorino Romano cheese, grated or shaved
- as needed red pepper flakes, optional
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water. Add the farfalle pasta and cook according to package directions until al dente. Once cooked, drain the pasta and rinse thoroughly with cold water until completely cooled. This stops the cooking process and prevents the pasta from sticking.
⏱️ 10 min - 2
While the pasta is cooking and cooling, prepare the lemon-basil vinaigrette. In a small bowl, combine the finely grated garlic clove, finely chopped fresh basil, extra virgin olive oil, white wine vinegar, lemon zest, fresh lemon juice, salt, and black pepper. Whisk vigorously until well combined and emulsified. Taste the vinaigrette and adjust seasonings as needed, adding more vinegar, lemon juice, or olive oil to suit your preference.
⏱️ 8 min - 3
In a large mixing bowl, combine the cooled pasta, roughly chopped arugula, and the prepared lemon-basil vinaigrette. Toss gently until all ingredients are evenly coated.
⏱️ 2 min - 4
Serve the pasta salad immediately. Before serving, top with grated or shaved Pecorino Romano cheese, a fresh grind of black pepper, and optional red pepper flakes for a touch of heat.