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.
6 servings
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.