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Lemon Artichoke Arugula Pasta Salad
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.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
6
Calories:
413 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the salad:
- 8 oz fusilli pasta or pasta of your choice
- 4 cups arugula
- 15.5 oz cannellini beans rinsed and drained, canned
- 12 oz artichoke hearts drained and chopped, marinated, jar
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 cup basil chopped
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 onion minced, or shallot
- 1 tablespoon Parmesan Cheese freshly grated
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 413
% 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.