About this recipe
This cold arugula pasta with lemon garlic dressing is the recipe you make once and never forget. It’s incredibly easy, comes together in less than 20 minutes, and is precisely what you need for hot summer days, busy weeknights, or when you don’t feel like cooking but still want something fresh and satisfying.
The magic? The lemon garlic sauce (or vinaigrette). It’s simple but packed with flavor—fresh lemon juice, garlic, olive oil, and capers combine to create a light, bright, and slightly tangy dressing that pairs perfectly with the peppery bite of arugula.
You only need one pot (yay for fewer dishes!) and a handful of pantry staples. This is one of those meals that tastes like you put in way more effort than you did.
Why will you love this cold arugula pasta?
- Quick and easy – Ready in the time it takes to boil pasta.
- Fresh and light – Perfect for warm weather or when you need something refreshing.
- Healthy – Naturally plant-based, loaded with greens, and full of flavor.
- Customizable – Swap arugula for spinach, baby kale, or even mixed greens.
- Meal prep-friendly – It tastes even better the next day.
Ingredients notes
- Pasta: Spaghetti, fusilli, penne, or gluten-free pasta all work. Everything works.
- Arugula: Substitute it with spinach, kale, or any green.
- Garlic: Yes, it’s raw, but soaking it in lemon juice removes the harsh bite
- Lemon juice and lime juice work great, too.
- Capers: Optional, but highly recommended for a salty, briny punch.
- Olive oil
- Dijon mustard
How to make this cold pasta step by step (+ variations)
- Make the dressing
- Cook the pasta
- Assemble the salad
- Serve and enjoy
Variations
- Swap arugula for baby spinach, kale, or mixed greens.
- Add cherry tomatoes or avocado for extra texture and color.
- Include cooked chickpeas or white beans to make it more filling.
- Add toasted nuts or seeds (almonds, pine nuts, or sunflower seeds are great).
- Add grilled tofu, chicken, or tempeh into a protein-packed meal.
Home Cook to Home Cook Tips
- The secret is letting the garlic sit in the lemon juice — don’t skip this step; it tames the garlic and enhances the flavor.
- This pasta salad gets even better after resting for 15-20 minutes, making it great for picnics or lunchboxes.
- If you’re serving it the next day, drizzle some olive oil and lemon juice before serving to freshen it up.
- You can easily double this recipe for a crowd.
Cold Arugula Pasta with Lemon Garlic Dressing (Quick & Easy)
This cold arugula pasta with lemon garlic dressing is fresh, easy, and super versatile — one of those recipes you’ll want to keep on repeat. It comes together in just minutes and can be adapted to whatever leafy greens you have on hand. The simple lemon garlic sauce is the key to making this pasta salad bright, flavorful, and delicious every single time. Perfect for hot days, picnics, outdoor meals, or stress-free dinners.
Equipment
- Large pot for cooking pasta
- Large mixing bowl
Ingredients
- 2 large garlic cloves pressed or finely minced
- ¼ cup fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 heaping tablespoon capers
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1 7 oz / 200 g package of arugula or baby spinach
- 1 1 lb / 454 g package of pasta
- Chili flakes or chili powder to taste
Instructions
- Make the dressing: In a large bowl, whisk together the garlic, lemon juice, olive oil, capers, Dijon mustard, and sea salt until well combined.
- Assemble the salad: Once the pasta is cooked, drain it (don’t worry if there’s a little cooking water left). Add the greens on top and toss well so they wilt slightly with the heat.
- Add the dressing and mix until everything is fully coated and flavorful.
- Taste and adjust seasoning if needed. Sprinkle with chili flakes and serve immediately. It’s also delicious at room temperature.
Notes
- Swap arugula for baby spinach, kale, mixed greens, or even baby romaine.
- Add cherry tomatoes, cubed avocado, or toasted almonds for extra texture.
- Toss in cooked chickpeas for a more filling salad.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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