This Arugula Pasta Salad is a bright, peppery, and refreshing dish that pairs beautifully with any meal. Tossed with pasta, lemon juice, olive oil, and shaved Parmesan, it’s simple yet full of flavor. Add extras like cherry tomatoes, chickpeas, or toasted pine nuts for texture and balance.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 10-15 minutes
✨ Why You’ll Love This
✔ Ready in 20 minutes – no cooking except pasta
✔ Perfect balance of peppery, tangy, and savory
✔ Naturally vegetarian (add protein if desired)
✔ Holds up well – great for picnics and meal prep
Ingredients:
- 8 ounces pasta (rotini, penne, farfalle, or your favorite shape)
- 5 ounces fresh arugula
- 1 pint grape tomatoes, halved
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup Kalamata olives, halved (optional)
- 2 tablespoons chopped fresh parsley (optional)
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Equipment:
- Large pot
- Colander
- Large mixing bowl
- Whisk or fork
- Cutting board
- Sharp knife
Instructions:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Step 2: Drain and Rinse the Pasta
- Once the pasta is cooked, drain it in a colander. Rinse the pasta with cold water to stop the cooking process and cool it down.
Step 3: Prepare the Vegetables
- While the pasta is cooking, prepare the vegetables. Halve the grape tomatoes. Rinse and drain the garbanzo beans. If using, thinly slice the red onion and halve the Kalamata olives. Chop the fresh parsley if using.
Step 4: Make the Dressing
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, and dried oregano. Season with salt and freshly ground black pepper to taste.
Step 5: Assemble the Salad
- In a large mixing bowl, combine the cooked and cooled pasta, arugula, halved grape tomatoes, and rinsed and drained garbanzo beans. If using, add the sliced red onion and Kalamata olives.
Step 6: Dress the Salad
- Pour the dressing over the pasta and vegetable mixture. Toss gently to ensure everything is well coated.
Step 7: Add Parsley (Optional) and Serve
- If using, sprinkle the chopped fresh parsley over the salad. Serve immediately or chill in the refrigerator for later. This salad is delicious both warm and cold.
💎 Chef’s Pro Tips
✅ Arugula trick: Add it last to prevent wilting
✅ Extra protein: Add grilled chicken or chickpeas
✅ Nut-free: Substitute sunflower seeds
📊 Nutrition (Per Serving)
| Calories 380 | Protein 11g | Carbs 35g |
| Fiber 3g | Healthy Fats 22g | Vegetarian ✔ |
🍽 Serving Ideas
Summer Dinner: With crusty bread and white wine
Meal Prep: Divide into jars for grab-and-go lunches
Elegant Side: Serve with grilled salmon
Enjoy your refreshing Arugula Pasta Salad with Grape Tomatoes and Garbanzo Beans!
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