Arugula Pasta Salad
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Arugula Pasta Salad
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A simple arugula pasta salad to help use up an abundance of the fast-growing green. This pasta salad is great warm or served at room temperature.
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Ingredients
- 4 ounces pasta small-shape
- 1 ounce feta cheese crumbled
- 2-3 arugula large handfuls
- 3-4 tablespoons olive oil
- ½ cup spring onion or see note for alternatives, sliced
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon ground chile or see note for other options, medium-heat
Instructions
- Cook the pasta in salted water until tender, timing it so that it is still quite warm when everything else is ready.
- Place the crumbled feta in a medium bowl. Gather the arugula into a rough bundle and run your knife through it a few times to create strips. Place the strips in the bowl with the feta.
- Once you’re basically ready to assemble, heat the olive oil in a small skillet over medium heat. Add the sliced onion and salt. Cook until the onion is translucent–it’s okay if it browns in a few spots. Remove from the heat and add the lemon zest, juice, and ground chile.
- Drain and add the hot pasta to the bowl with the arugula. Drizzle with the hot olive oil/onion mix. Using tongs, toss until everything is well combined. Taste and add more salt if needed. Eat warm or let cool to room temperature before serving.
Notes
- Onion Alternatives: Spring onions are a favorite of mine thanks to their slightly mellow onion flavor. However, you can easily swap an allium. Go with garlic (or green garlic), shallot, scallions, or minced yellow onion.
- Ground Chile: I really adore Diaspora Co’s Guntur Sannam Chilli when I reference medium-heat ground chile. However, if you have a ground chile you prefer- go with it! You can swap the ground chile for ground black pepper if heat isn't your thing.No Wilted Greens: If you prefer your arugula to maintain the fresh green quality, let the pasta and oil cool before tossing everything together.
- Lemon: If you have preserved lemons on hand, you can swap out the zest/juice for the preserved lemon. I like to add a teaspoon or so of rice vinegar to the preserved lemon to give it a bit of zing as well.
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