Easy Lemon Arugula Pasta Salad
This Easy Lemon Arugula Pasta Salad is a light, refreshing, and flavorful salad that comes together in no time. With peppery arugula and a bright lemon agave dressing, it’s the perfect recipe for summer gatherings, a quick lunch, or a healthy main meal—vegan, refined sugar-free, nut-free, with a gluten-free option.
Equipment
Ingredients
- 1 16 oz pasta of choice
- 1 clamshell organicgirl arugula
- ⅓ cup parmesan
- ½ cup organicgirl lemon agave dressing:
To make the organicgirl lemon agave dressing: (reserve the rest for other recipes)
- 2 tablespoon lemon zest fresh
- ¾ cup lemon juice
- ⅓ cup blue agave or liquid sweetener of choice
- 3 tablespoons rice wine vinegar
- 1-2 cloves garlic grated on microplane to make 1 teaspoon puree
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
- ½ cup avocado oil
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Drain and rinse under cold water to stop the cooking process and cool the pasta.
Make The Dressing:
- Grate 2 whole lemons on a large-hole grater, for the entire zest and some pith. Juice the remains into a measuring cup (discard seeds). Add additional lemon juice to make ¾ cup total juice.
- Add to blender: zest, pith, lemon juice, rice wine vinegar, garlic, salt, and pepper, and whirl for a minute to combine and break up some of the pith.
- While the blender is running on low, remove the center cap and slowly stream oils into the puree.
- Shake or stir before using.
Combine Ingredients:
- In a large mixing bowl, add the cooled pasta, arugula, and Parmesan.
- Pour in the Lemon Agave Dressing and toss until everything is well coated.
Chill & Serve:
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
- Serve chilled or at room temperature.
Tried this recipe?Let us know how it was!