This basil arugula pasta salad has been through quite an evolution. It started as a simple arugula salad, with lemon dressing and a handful of parmesan cheese. But slowly, when I needed to turn it into something a little heartier and more filling, tons of additions were made to get it to where it’s at today. The pasta adds a nice chewy texture, the walnuts add crunch, and the parmesan gives it that nutty delicious taste. Best of all, it doesn’t need any protein, though you could certainly add in cooked chicken if you’d like! I happen to throw the pasta salad version together on a whim one evening for dinner with balsamic grilled chicken on the side and it was so good I immediately texted my friend. Girlfriend loves a good salad recipe. And the next day, it was on her table too. And she loved it so much she’s already made it a handful of times for a quick lunch throughout the week. It’s no secret that I love a good power lunch. For me, the epitome of a good salad is one that has all the elements. What do I even mean by that? A handful of greens, some kind of grain or pasta as a base, and countless toppings. Oh, and a killer dressing or vinaigrette. I want something that’s going to filling but still light enough to avoid that 3 pm slump. My Greek Quinoa salad is one I go too quite often. But make no mistake my skinny Thai chicken salad, Mexican shrimp salad, roasted garlic couscous salad, summer tuna pasta salad, Moroccan chickpea quinoa salad, and Asian sesame chicken salad are all salads that I repeat very often. All of these salads have one thing in common; they have a fresh element that you can swap out for what you have on hand (lettuce can be swapped for kale or baby spinach or even arugula), and they use pantry staples like garbanzo beans and couscous.
Ingredients for arugula pasta salad
Baby arugula: fresh arugula has a very peppery flavor that works so well with the sweetness in the dressing. If you aren’t a fan of arugula, you could even use kale or baby spinach.Gemelli pasta: I like the same of Gemelli as it’s a little fancier than your average. But you could use farfalle, fusilli, shells, or just about any other kind of pasta you’ve got on hand. Gluten-free friends, you can swap this for gluten-free pasta and if you’re trying to incorporate more whole grains in your diet, feel free to use whole wheat pasta instead.Chopped walnuts: I love the buttery flavor walnuts add to this salad recipe. However, roasted almonds, toasted pecans, or pine nuts would make a great sub here!Shaved parmesan cheese: I’m a firm believer in the fact that this salad tastes as amazing as it does because of the parmesan cheese. Do not skip this ingredient!Olive oil: I prefer to use extra virgin olive oil when I’m using it in a vinaigrette or a dressing for a cold salad.Lemon juice: we’ll use freshly squeezed lemon juice for the dressing with a touch of honey.Fresh basil: I love adding tons of herbs to a delicious cold pasta salad. It really brightens the flavor and makes it memorable.Honey: adds a touch of sweetness to the lemon dressing.Seasonings: you’ll need kosher salt, black pepper, and red pepper flakes. You can play around with the seasonings that you use. I like to let the other ingredients shine, so I keep the seasonings to minimum.
Instructions for arugula pasta salad:
Other pasta salad recipes to try:
Zesty Italian Pasta SaladMediterranean Pasta Salad with Sun dried TomatoesMost Amazing Macaroni SaladSesame Chicken Pasta Salad with Ginger DressingStrawberry Caprese Pasta Salad with Balsamic Vinegar Glaze
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!
