Description
Brighten your meal rotation with this refreshing Lemon Arugula Pasta Salad. Featuring peppery arugula, juicy cherry tomatoes, zesty citrus dressing, and tender grilled chicken, this vibrant dish is perfect for a quick weeknight dinner or a summer picnic. It is light, wholesome, and comes together in just 20 minutes for a satisfying meal that is sure to please everyone at the table.
Ingredients
12 oz rotini or fusilli pasta
4 cups fresh baby arugula
1 cup cherry tomatoes, halved
1/2 cup thinly sliced red onion
1 cup grilled chicken strips
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
While the pasta cooks, whisk together the olive oil, fresh lemon juice, lemon zest, salt, and pepper in a small bowl.
Drain the pasta and rinse briefly with cold water to stop the cooking process.
In a large mixing bowl, combine the cooled pasta, arugula, cherry tomatoes, red onion, and grilled chicken strips.
Pour the dressing over the salad and toss well to coat.
Top with crumbled feta cheese and toasted pine nuts before serving.
Notes
Store the arugula separately if making ahead to prevent wilting. For protein variations, try pan-seared beef strips. Add red pepper flakes for extra heat.
- Prep Time: 10
- Cook Time: 10
- Category: Recipes
- Method: Boiling and tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg