Lemon Arugula Pasta Salad. This is what it looks like to live your best springy pasta life.

My best friend since forever (3rd grade… how is it possible to have a friend for over 20 years already?) makes the most refreshing spring time pasta that we enjoy at every shower and potluck. Those flavors in her salad inspired my Lemon Arugula Pasta Salad…

because this classic recipe can be made in advance and is perfect for any family gathering or girly party this spring.

Right after we moved into our new house, we met one of our neighbors at the park with her two kiddos. It was only a few days after we had Brooks and she knew what it was like to be a new mom of two so she brought over some delicous homemade “superhero” muffins. She’s one of those people that you feel like you’ve known forever. A new friend that feels like an old friend.

Well, when I was making this recipe the other day, I realized that I had missed a main ingredient on my grocery list— lemons. #mombrain

So I sent her a quick text to see if she had a lemon on hand— thankfully she did and brought it right over so I wouldn’t have to take the babe out to the store again.

After making a big batch of this Lemon Arugula Pasta Salad, I brought it over to her house to share with her fam.

Lemon Arugula Pasta Salad brings people together obvi and is something to be shared among loved ones.

Enjoy!

Lemon Arugula Pasta Salad

★★★★★

5 from 2 reviews

Author: Kristina LaRue
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Yield: 8 servings 1x

Print Recipe

Description

Lemon Arugula Pasta Salad. This is what it looks like to live your best springy pasta life. Easy to make ahead for baby or wedding shower!

Scale

Ingredients

1 pound box mini farfalle pasta (or your favorite shape)
2 tablespoons olive oil
1 lemon, juiced
1 cup reduced sugar dried cranberries
3 cups packed arugula
4 ounces crumbled feta cheese
1/2 cup pine nuts

Instructions

Cook pasta to al dente according to package directions. Rinse and drain and allow to cool.
In large bowl, toss together pasta, olive oil, lemon juice, cranberries, and arugula until all the noodles are coated.
Sprinkle in feta cheese and pine nuts and gently toss.

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

loveandzest.com

Comments

Christine - Jar Of Lemons says

April 10, 2018 at 8:36 pm

Loving all things lemon flavored these days! And this recipe is so perfect for spring. Yummy!

★★★★★

Emily Kyle says

April 10, 2018 at 9:29 am

This looks so good! Lemon Arugula is a delicious combo!

Sarah says

April 9, 2018 at 6:11 pm

Love the fresh take on pasta and the addition of greens! I could easily swap the feta for flavored dairy free ricotta or I recently saw a dairy free feta recipe I could try.

Liz says

April 9, 2018 at 3:41 pm

I love the addition of arugula in here! What a fantastic combo!

★★★★★

Alisa Fleming says

April 9, 2018 at 2:56 pm

I love pasta, but like to spike it with more nutrition, and this salad is perfect! Since I can’t do dairy, I think I’d just swap in a little crumbled marinated tofu for the feta 🙂