12 Delicious Arugula Pasta Salad Recipes

Mmm, who knew arugula could transform your pasta salad into a peppery, fresh delight? Whether you’re whipping up a quick weeknight dinner or prepping for your next potluck, these 12 arugula pasta salad recipes are sure to inspire. From creamy to citrusy, each dish promises a burst of flavor that’ll have you reaching for seconds. Let’s dive into these mouthwatering creations that celebrate the humble green in the most delicious ways!

Lemon Garlic Arugula Pasta Salad

Mmm, imagine twirling your fork into a bowl of vibrant, zesty pasta salad that’s as refreshing as it is satisfying. You’re going to love how the peppery arugula and tangy lemon play together in this dish, perfect for those sunny days when you crave something light yet flavorful.

Ingredients

• 8 oz fusilli pasta
• 3 cups baby arugula, tightly packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, sea salt, and black pepper in a large mixing bowl to create the dressing.
3. Drain the pasta thoroughly and immediately add it to the bowl with the dressing, tossing gently to coat. This helps the pasta absorb the flavors while still warm.
4. Let the pasta cool to room temperature, about 10 minutes, then fold in the baby arugula, grated Parmesan cheese, and toasted pine nuts until evenly distributed.
5. For best flavor, let the salad sit for 5 minutes before serving to allow the arugula to slightly wilt and the flavors to meld.

The texture is a delightful contrast between the tender pasta, crisp arugula, and crunchy pine nuts, while the flavors are bright and garlicky with a creamy Parmesan finish. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Cherry Tomato and Arugula Pasta Salad

Dive into this vibrant Cherry Tomato and Arugula Pasta Salad, a perfect blend of juicy sweetness and peppery greens that comes together in no time. You’ll love how the fresh ingredients pop against the hearty pasta, making it a go-to for busy weeknights or lazy weekends.

Ingredients

• 8 oz fusilli pasta
• 2 cups cherry tomatoes, halved
• 2 cups baby arugula
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup shaved Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, whisk together the extra-virgin olive oil, balsamic vinegar, sea salt, and black pepper in a large bowl to create the dressing.
3. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water.
4. Add the cooled pasta to the bowl with the dressing. Toss gently to coat evenly.
5. Fold in the halved cherry tomatoes and baby arugula until well combined.
6. Sprinkle the shaved Parmesan cheese over the top just before serving for a salty, nutty finish.

Zesty and refreshing, this salad offers a delightful contrast between the tender pasta and crisp vegetables. Serve it chilled on a warm day or as a bright side dish at your next barbecue.

Parmesan Arugula Pasta Salad with Pine Nuts

You’re going to love this Parmesan Arugula Pasta Salad with Pine Nuts—it’s fresh, flavorful, and perfect for those days when you want something light yet satisfying. The combination of peppery arugula, nutty Parmesan, and crunchy pine nuts creates a dish that’s as delightful to eat as it is easy to make.

Ingredients

• 8 oz fusilli pasta
• 2 cups baby arugula, tightly packed
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Remove from heat immediately to prevent burning.
3. Drain the pasta and rinse under cold water to cool quickly, ensuring the pasta doesn’t overcook.
4. In a large mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, fine sea salt, and freshly ground black pepper to create the dressing.
5. Add the cooled pasta, baby arugula, freshly grated Parmesan cheese, and toasted pine nuts to the bowl with the dressing. Toss gently until everything is evenly coated.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Delight in the contrast of textures—from the tender pasta to the crisp arugula and the crunch of pine nuts. The bright lemon dressing ties it all together, making this salad a standout dish for picnics or as a refreshing side.

Balsamic Arugula Pasta Salad

Craving something fresh yet satisfying? This balsamic arugula pasta salad is your go-to for a quick, flavorful meal that doesn’t skimp on sophistication.

Ingredients

• 8 oz fusilli pasta
• 2 cups baby arugula, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/4 cup aged balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup shaved Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes.
3. While the pasta cooks, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a large bowl to create the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process, ensuring the pasta remains firm.
5. Toss the cooled pasta with the dressing until evenly coated.
6. Gently fold in the baby arugula and cherry tomatoes, taking care not to wilt the arugula.
7. Sprinkle the toasted pine nuts and shaved Parmesan cheese over the top for added crunch and flavor.
8. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Vibrant and tangy, this pasta salad boasts a perfect balance of textures—from the chewy pasta to the crisp arugula and crunchy pine nuts. Serve it as a standalone lunch or alongside grilled chicken for a heartier meal.

Arugula Pasta Salad with Grilled Chicken

Zesty and fresh, this arugula pasta salad with grilled chicken is your go-to for a quick, satisfying meal. You’ll love the peppery bite of arugula paired with the smoky char of perfectly grilled chicken.

Ingredients

• 8 oz fusilli pasta
• 2 cups baby arugula, tightly packed
• 1 lb boneless, skinless chicken breasts, pasture-raised
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Parmesan cheese, shaved
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
2. Preheat your grill to medium-high heat, approximately 400°F. Brush chicken breasts with 1 tbsp olive oil and season with sea salt and black pepper.
3. Grill chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly against the grain.
4. In a large bowl, whisk together remaining olive oil, Dijon mustard, honey, and lemon juice to create the dressing.
5. Add cooked pasta, arugula, cherry tomatoes, and red onion to the bowl with the dressing. Toss gently to combine.
6. Top the salad with sliced grilled chicken and shaved Parmesan cheese. Serve immediately.

Perfectly balanced, this salad offers a delightful contrast of textures—from the tender pasta to the crisp arugula. The smoky chicken and sweet honey-mustard dressing bring it all together for a dish that’s as flavorful as it is colorful. Try serving it on a large platter for a family-style meal that’s sure to impress.

Avocado Arugula Pasta Salad

Got a hankering for something fresh, creamy, and downright delicious? You’re in luck because this Avocado Arugula Pasta Salad is the answer to your cravings. It’s the perfect blend of rich avocado, peppery arugula, and al dente pasta that’ll make your taste buds sing.

Ingredients

• 8 oz fusilli pasta
• 1 ripe Hass avocado, pitted and diced
• 2 cups baby arugula, loosely packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup shaved Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, whisk together the extra-virgin olive oil, lemon juice, kosher salt, and black pepper in a large mixing bowl to create the dressing.
4. Drain the pasta and rinse under cold water to stop the cooking process, ensuring the pasta remains firm.
5. Add the cooled pasta to the bowl with the dressing, tossing gently to coat each piece evenly.
6. Fold in the diced avocado and baby arugula, being careful not to mash the avocado to maintain its texture.
7. Sprinkle the shaved Parmesan cheese over the top for a salty, umami finish.

Bright and creamy with a satisfying crunch from the arugula, this pasta salad is a dream. Serve it chilled on a warm day or as a vibrant side at your next barbecue for a dish that’s as beautiful as it is tasty.

Peach and Arugula Pasta Salad

Feeling like something fresh and flavorful for your next meal? You’ll love this Peach and Arugula Pasta Salad, a perfect blend of sweet and peppery flavors that’s sure to brighten up your day.

Ingredients

• 8 oz fusilli pasta
• 2 cups arugula, tightly packed
• 2 ripe peaches, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, whisk together the extra virgin olive oil, balsamic vinegar, sea salt, and black pepper in a large bowl to create the dressing.
3. Drain the pasta and rinse under cold water to stop the cooking process. Ensure the pasta is well-drained to prevent a watery salad.
4. Add the cooled pasta to the bowl with the dressing, tossing gently to coat evenly.
5. Fold in the arugula and sliced peaches, being careful not to crush the peaches, to maintain their delicate texture.
6. Sprinkle the crumbled goat cheese and toasted pine nuts over the top for a creamy crunch.

Bright and vibrant, this salad offers a delightful contrast between the juicy peaches and the peppery arugula. Serve it chilled on a warm day for a refreshing meal that’s as beautiful as it is delicious.

Arugula Pasta Salad with Feta and Olives

Kick off your summer meals with this vibrant arugula pasta salad, packed with the bold flavors of feta and olives. It’s the perfect blend of peppery greens and savory toppings that’ll have you coming back for seconds.

Ingredients

• 8 oz fusilli pasta
• 2 cups baby arugula, tightly packed
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper in a small bowl to create the dressing.
3. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off any excess water.
4. In a large mixing bowl, combine the cooled pasta, baby arugula, Kalamata olives, and crumbled feta cheese.
5. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Delight in the crisp texture of the arugula against the tender pasta, with each bite offering a salty punch from the feta and olives. Serve it as a standalone lunch or alongside grilled chicken for a heartier meal.

Spicy Arugula Pasta Salad

Now, if you’re looking for a dish that’s both refreshing and packs a punch, this Spicy Arugula Pasta Salad is your go-to. It’s perfect for those days when you crave something light yet flavorful, and it’s surprisingly easy to whip up.

Ingredients

• 8 oz fusilli pasta
• 2 cups baby arugula, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tsp red pepper flakes
• 1/2 cup grated Pecorino Romano cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, red pepper flakes, sea salt, and freshly ground black pepper in a large mixing bowl to create the dressing.
4. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down.
5. Transfer the drained pasta to the bowl with the dressing and toss to coat evenly.
6. Add the baby arugula and grated Pecorino Romano cheese to the bowl, gently tossing to combine without wilting the arugula too much.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Zesty and vibrant, this salad offers a delightful crunch from the arugula and a spicy kick that lingers pleasantly. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Arugula Pasta Salad with Sun-Dried Tomatoes

Zesty and fresh, this arugula pasta salad with sun-dried tomatoes is your go-to for a quick, flavorful meal. You’ll love the peppery bite of arugula paired with the sweet tang of sun-dried tomatoes.

Ingredients

• 8 oz fusilli pasta
• 2 cups baby arugula, tightly packed
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup pine nuts, lightly toasted
• 1/2 cup shaved Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes.
3. While the pasta cooks, whisk together the olive oil, balsamic vinegar, sea salt, and black pepper in a large mixing bowl.
4. Drain the pasta and immediately add it to the bowl with the dressing, tossing to coat evenly.
5. Let the pasta cool to room temperature, about 10 minutes, stirring occasionally to prevent sticking.
6. Add the arugula, sun-dried tomatoes, and pine nuts to the pasta, gently tossing to combine.
7. Sprinkle the shaved Parmesan cheese over the top just before serving.

Outstanding in its simplicity, this salad offers a delightful contrast of textures—from the chewy pasta to the crisp arugula and crunchy pine nuts. Serve it chilled or at room temperature for a refreshing side or light main dish.

Beet and Arugula Pasta Salad

Just when you thought pasta salad couldn’t get any better, here comes a vibrant twist that’s as delicious as it is colorful. This Beet and Arugula Pasta Salad is a game-changer for your summer picnics or a quick, nutritious weeknight dinner.

Ingredients

• 8 oz fusilli pasta
• 2 medium red beets, roasted and diced
• 2 cups baby arugula, tightly packed
• 1/2 cup crumbled goat cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, whisk together the olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper in a small bowl to create the dressing. Tip: Adjust the seasoning to your preference, but keep it balanced to complement the beets and arugula.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also helps to remove excess starch, preventing the salad from becoming gummy.
4. In a large mixing bowl, combine the cooled pasta, diced roasted beets, baby arugula, and crumbled goat cheese. Drizzle with the dressing and toss gently to coat.
5. Sprinkle the toasted pine nuts over the top just before serving to add a crunchy texture.

Great for a light lunch or a side dish, this salad offers a delightful contrast between the earthy beets, peppery arugula, and creamy goat cheese. Serve it chilled or at room temperature to let the flavors shine.

Arugula Pasta Salad with Lemon Vinaigrette

Perfect for those warm summer evenings, this arugula pasta salad with lemon vinaigrette is a breeze to whip up and packs a punch of flavor. You’ll love how the peppery arugula and zesty lemon dressing come together for a dish that’s both refreshing and satisfying.

Ingredients

• 8 oz fusilli pasta
• 4 cups baby arugula, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl to create the vinaigrette.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing the pasta also removes excess starch, preventing clumping.
4. In a large mixing bowl, combine the cooled pasta, baby arugula, and half of the lemon vinaigrette. Toss gently to coat.
5. Add the shaved Parmesan cheese and toasted pine nuts to the bowl. Drizzle with the remaining vinaigrette and toss again. Tip: Toasting the pine nuts enhances their nutty flavor and adds a delightful crunch.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time ensures every bite is perfectly seasoned.

The salad boasts a delightful contrast of textures, from the tender pasta to the crisp arugula and crunchy pine nuts. Serve it as a standalone meal or alongside grilled chicken for an extra protein boost. The bright lemon vinaigrette ties everything together, making it a hit at any gathering.

Conclusion

Liven up your meal rotation with these 12 arugula pasta salad recipes, each offering a unique twist on this fresh, peppery favorite. Perfect for busy weeknights or leisurely weekend gatherings, there’s a dish here for every occasion. We’d love to hear which recipe stole your heart—drop a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!