Lemon Artichoke Arugula Pasta Salad
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0.0
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Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
22 mins
-
Servings
6
-
Calories
413 kcal
-
Course
Main Course
-
Cuisine
Italian
Lemon Artichoke Arugula Pasta Salad
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A fresh, zesty pasta salad with artichokes, white beans, arugula, and basil—tossed in lemon dressing and topped with Parmesan. Perfect for lunch, dinner, or meal prep.
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Ingredients
For the salad:
- 8 oz fusilli pasta, or pasta of your choice
- 4 cups arugula
- 15.5 oz can cannellini beans, rinsed and drained
- 12 oz jar marinated artichoke hearts, drained and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped basil
- Kosher salt and black pepper, to taste
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 shallot, minced
- 1 tablespoon freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
- While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, shallot, Parmesan cheese, Dijon mustard, honey, salt, and crushed red pepper flakes.
- In a large bowl, combine the pasta, arugula, beans, artichoke hearts, Parmesan cheese, and basil.
- Pour the dressing over the salad and stir until well combined. Season with salt and pepper, to taste.
Notes
- How to Store: Store your pasta salad in an airtight container in the fridge for up to 4 days. If you know you’ll be eating it over a few days, keep the arugula separate and mix it in fresh with each portion. The flavors actually deepen as it sits, so leftovers are anything but boring. If it seems a bit dry after chilling, just stir in a drizzle of olive oil and a squeeze of lemon before serving to bring it back to life.
- Store
- your
- pasta
- salad
- in
- an
- airtight
- container
- in
- the
- fridge
- for
- up
- to
- 4
- days.
- If
- you
- know
- you’ll
- be
- eating
- it
- over
- a
- few
- days,
- keep
- the
- arugula
- separate
- and
- mix
- it
- in
- fresh
- with
- each
- portion.
- The
- flavors
- actually
- deepen
- as
- it
- sits,
- so
- leftovers
- are
- anything
- but
- boring.
- If
- it
- seems
- a
- bit
- dry
- after
- chilling,
- just
- stir
- in
- a
- drizzle
- of
- olive
- oil
- and
- a
- squeeze
- of
- lemon
- before
- serving
- to
- bring
- it
- back
- to
- life.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
45g
(15%)
Protein
14g
(28%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
8mg
(3%)
Sodium
589mg
(25%)
Potassium
511mg
(15%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
1017IU
(20%)
Vitamin C
18mg
(20%)
Calcium
181mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 8mg | 3% |
| Sodium | 589mg | 25% |
| Potassium | 511mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 18mg | 20% |
| Calcium | 181mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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