January is all about fresh meals that make you feel good, and my lemon arugula pasta salad checks every box. It is light yet satisfying, bright but still comforting, and honestly goes with just about everything. Whether you are serving it alongside a cozy dinner, packing it for lunch, or bringing it to a gathering, this is one of those recipes you will keep coming back to.
The peppery arugula, toasted pine nuts, and fresh basil are brought together with a vibrant lemon vinaigrette that coats every bite. The addition of broccoli microgreens adds a fresh crunch and a powerful boost of nutrients, making this salad as nourishing as it is delicious.
Today’s post is proudly sponsored by BrightFresh. Thank you to BrightFresh for sponsoring today’s post and for providing high quality microgreens that elevate both the flavor and nutrition of this dish.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large pot for pasta
- Colander
- Large mixing bowl
- Measuring cup or small bowl for dressing
- Whisk
- Microplane or fine grater
- Cutting board and knife
Ingredients
Salad
- 3.5 oz arugula (organic)
- 8 oz pasta (such as bow tie, cooked and rinsed (I use brown rice pasta to keep it gluten free))
- ½ cup pine nuts (toasted)
- ⅓ cup Parmesan cheese (fresh, finely grated)
- 6 fresh basil leaves (chopped finely)
- 1 oz Brightfresh Broccoli Microgreens
Lemon Vinaigrette
- 1 lemon (Juice and zest)
- ½ cup olive oil (organic, extra virgin)
- 2 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp white balsamic vinegar
Instructions
- Cook pasta according to package instructions. Drain and rinse well with cold water, then set aside to cool completely.
- In a large measuring cup or bowl, whisk together the olive oil, lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, and black pepper until smooth.
- Add the cooled pasta to a large mixing bowl along with arugula, broccoli microgreens, pine nuts, basil, and parmesan.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Cover and chill for 30 minutes before serving to allow the flavors to meld.
Dietary Information
This pasta salad is vegetarian and gluten free when made with brown rice or other gluten free pasta. It can be made dairy free by omitting the Parmesan or using a dairy free alternative.
Tips or Variations
This salad truly goes with everything, from grilled chicken and fish to roasted vegetables or soups.
- Swap pine nuts for sliced almonds or walnuts.
- Add grilled chicken or shrimp to turn it into a complete meal.
- Microgreens add a concentrated source of nutrients like vitamins and antioxidants, so do not skip them if you can help it.
Serving Suggestions
- Serve as a fresh side dish with roasted salmon, grilled chicken, or shrimp.
- Pair with sparkling water, lemon iced tea, or a crisp white wine.
- Perfect for meal prep lunches or casual entertaining.
Fun Fact
Broccoli microgreens are known for being especially nutrient dense, often containing higher levels of vitamins and antioxidants than mature broccoli. Brightfresh broccoli microgreens are grown and harvested at their peak, which helps preserve their fresh flavor and nutritional value. They add a mild crunch, subtle broccoli taste, and an easy way to boost everyday meals with extra nutrients, all without overpowering the dish.
FAQ’s
Can I make this ahead of time?
Yes. This salad can be made up to one day in advance. Refresh with a squeeze of lemon or a drizzle of olive oil before serving.
What pasta shapes work best?
Bow tie, rotini, or shells work especially well because they hold the dressing nicely.
Why rinse the pasta?
Rinsing cools the pasta quickly and prevents it from absorbing too much dressing.
Are microgreens really that nutritious?
Yes. Microgreens are packed with vitamins, minerals, and antioxidants in a small amount, making them an easy way to boost nutrition.
Time & Yield
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 55 minutes
Serves: 6
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Lemon Arugula Pasta Salad W/ Toasted Pine Nuts
Description
January is all about fresh meals that make you feel good, and my lemon arugula pasta salad checks every box. It is light yet satisfying, bright but still comforting, and honestly goes with just about everything. Whether you are serving it alongside a cozy dinner, packing it for lunch, or bringing it to a gathering, this is one of those recipes you will keep coming back to.
Ingredients
Salad
Lemon Vinaigrette
Instructions
-
Cook pasta according to package instructions. Drain and rinse well with cold water, then set aside to cool completely.
-
In a large measuring cup or bowl, whisk together the olive oil, lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, and black pepper until smooth.
-
Add the cooled pasta to a large mixing bowl along with arugula, broccoli microgreens, pine nuts, basil, and parmesan.
-
Pour the dressing over the salad and gently toss until everything is evenly coated.
-
Cover and chill for 30 minutes before serving to allow the flavors to meld.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
User Reviews
great quick yummy pasta recipe, I served it room temp instead of cold
Hey Mary! Thanks so much for your review. I also love it at room temp 🙂