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Zesty Greens: Lemon Arugula Pasta Salad. This Lemon Arugula Pasta Salad is a vibrant and refreshing dish, perfect for warm days or light meals. The combination of tender farfalle pasta, peppery arugula, grilled chicken, and salty feta, all tossed in a tangy lemon Dijon dressing, creates a delightful balance of flavors and textures.
I first made this salad for a picnic, and it was an instant hit. The fresh, lemony dressing and the peppery arugula made it feel light and satisfying, even on a hot day.
Essential Ingredients
- Farfalle Pasta: Its unique shape holds the dressing well, ensuring every bite is flavorful. Cook it al dente to maintain a firm texture.
- Olive Oil: Coats the pasta, preventing it from sticking and adding a subtle richness. Use a good quality olive oil for the best flavor.
- Grilled Chicken: Provides a lean protein boost, adding substance to the salad. Pre-grilled chicken makes this salad even quicker to prepare.
- Arugula: Adds a peppery bite that balances the richness of the chicken and feta. Add it just before serving to maintain its freshness.
- Feta Cheese: Crumbled feta brings a salty, tangy flavor that complements the lemon dressing. Choose a good quality feta that crumbles easily.
- Dried Thyme: Adds a subtle, earthy herb note that enhances the overall flavor profile. Fresh thyme can also be used.
- Lemon Juice: Forms the base of the dressing, providing a bright, tangy flavor. Freshly squeezed lemon juice is essential.
- Dijon Mustard: Adds a sharp, tangy bite and helps emulsify the dressing. A good quality Dijon brings the best flavor.
- Garlic, Minced: Adds a pungent, savory note to the dressing. Freshly minced garlic is preferable to garlic powder.
- Sugar or Honey: Balances the acidity of the lemon juice and adds a touch of sweetness to the dressing. Honey adds a floral note.
- Kosher Salt and Black Pepper: Essential for seasoning the dressing, enhancing all the flavors. Freshly ground pepper adds a robust taste.
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Creating the Pasta Salad
- Pasta Cooking:
- Cook the farfalle pasta al dente according to the package directions. Drain the pasta and immediately toss it with olive oil to prevent sticking. Allow it to cool to room temperature.
- Dressing Preparation:
- In a jar with a tight-fitting lid or a bowl, combine the lemon juice, olive oil, Dijon mustard, minced garlic, sugar or honey, kosher salt, and black pepper. Whisk or shake vigorously until the dressing is well emulsified and creamy.
- Salad Assembly:
- In a large bowl, combine the cooled pasta, chopped grilled chicken, arugula, crumbled feta, and dried thyme.
- Dressing Incorporation:
- Pour the lemon Dijon dressing over the salad and toss gently until all the ingredients are evenly coated.
- Chilling and Serving:
- Chill the salad in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
My family loves how versatile this salad is. We often add grilled vegetables like zucchini or bell peppers for extra flavor and color. The lemon dressing is so good, we use it on other salads too.
Variations
Create a Mediterranean version by adding olives, cucumber, and sun-dried tomatoes. For an Italian herb variation, add fresh basil, oregano, and parsley. Substitute the chicken with grilled shrimp or salmon for a seafood twist. For a vegetarian option, use chickpeas or white beans instead of chicken.
Make-Ahead and Storage
You can prepare the pasta and dressing separately and store them in the refrigerator. Assemble the salad without the arugula and add it just before serving. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
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Frequently Asked Questions
Yes, you can prepare the components separately or assemble the salad without the arugula ahead of time. Goat cheese, fresh mozzarella, or parmesan can be used as feta substitutes. Baby spinach, spring greens, or baby kale can be used instead of arugula. Omit the chicken and add chickpeas or beans for a vegetarian version. Penne, rotini, or orecchiette pasta work well as alternatives to farfalle.
This Lemon Arugula Pasta Salad is a delightful and refreshing dish that's perfect for any occasion. Its bright flavors and simple preparation make it a go-to recipe for quick, healthy meals.
Frequently Asked Questions
- → Can I use a different type of pasta?
- Absolutely! While farfalle (bowtie) pasta works well because it holds the dressing nicely, you can substitute with other short pasta shapes like penne, rotini, or orecchiette with great results. Whole wheat or gluten-free pasta options work well too.
- → What can I substitute for arugula?
- If you're not a fan of arugula's peppery flavor, baby spinach makes an excellent mild substitute. Other alternatives include mixed spring greens, baby kale, or even chopped romaine for extra crunch. Each will change the flavor profile slightly but will still be delicious.
- → Is there a way to make this dish vegetarian?
- Yes! Simply omit the chicken and add protein-rich alternatives like chickpeas, white beans, or cubed extra-firm tofu. You could also add more vegetables like cherry tomatoes, cucumber, or bell peppers for extra texture and flavor.
- → How far in advance can I make the dressing?
- The lemon vinaigrette can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Just give it a good shake or stir before using, as the ingredients will naturally separate when stored.
- → Can I add other ingredients to customize this pasta salad?
- This pasta salad is very adaptable! Try adding sun-dried tomatoes, Kalamata olives, pine nuts, or artichoke hearts for a Mediterranean twist. Fresh herbs like basil or mint would also be delicious additions. Just keep the proportions balanced so the bright, zesty character of the dish remains.