This Lemony Arugula Pasta Salad is bursting with flavor! Rotini pasta is tossed with a colorful combination of arugula, tomatoes, Kalamata olives, roasted red peppers, artichoke hearts, and white beans in a tangy lemon-Dijon dressing. Then, it’s topped with crunchy toasted pine nuts for the perfect finishing touch.
If you’re looking for a pasta salad that can double as an easy weeknight dinner and the perfect potluck dish, this recipe is exactly what you need!
It’s packed with protein, fiber, and healthy fats while also being free from added oil and refined sugar.
The lemon-Dijon dressing comes together easily in a blender and is naturally sweetened with a Medjool date.
The pine nuts offer a mild, buttery flavor and crunch, but if you are allergic, feel free to swap them for sunflower seeds instead.
And if you need to make this dish gluten-free, simply use your favorite gluten-free pasta. I used Jovial brown rice rotini for the photos.
Tips for Success
- Cook the pasta al dente. Ensure the pasta is cooked al dente, so it maintains a firm texture when mixed with the other ingredients. Overcooked pasta can become mushy in the salad.
- Be sure to rinse the pasta. After cooking, rinse the pasta with cold water to stop the cooking process and cool it down.
- Don’t skip toasting the pine nuts. Lightly toasting the pine nuts before adding them to the salad will bring out their nutty flavor and add an extra layer of depth to the dish.
Storage
This pasta salad is best enjoyed the same day you make it. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Note that the freshness and texture of the ingredients will start to decline as the salad sits in the fridge.
Love pasta salad? Check out this collection of vegan pasta salads next!
Lemony Arugula Pasta Salad (Oil-Free)
Ingredients
For the Pasta Salad
- 8 ounces rotini pasta traditional, whole grain, or gluten-free
- 2 cups baby arugula tightly packed
- 15 ounces canned cannellini beans 2 tablespoons bean liquid reserved
- 1 cup grape tomatoes halved lengthwise
- 1/3 cup roasted red pepper strips packed (I like Cento or Jeff's Naturals)
- 1/2 cup chopped artichoke hearts in water, not marinated
- 1/3 cup sliced Kalamata olives
- 1/4 cup pine nuts
For the Lemon-Dijon Dressing
- 1 Medjool date pitted
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons reserved bean liquid
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh, chopped parsley
- 1 clove garlic chopped
- 1/4 teaspoon salt plus more to taste
Instructions
For the Dressing
- Break up the date and place in boiling water to soak for 10 minutes. Drain and add to a blender or mini blender (I use a Nutri Ninja).
- Add the remaining dressing ingredients to the blender and blend on high until well combined and smooth. Set aside until ready to use.
For the Pasta Salad
- Add the pine nuts to a small nonstick skillet and turn the heat to medium. Lightly toast the nuts until they are fragrant and start to turn golden brown, stirring constantly. Remove from the heat and transfer to a plate until ready to use.
- Cook the pasta according to package directions. Drain and rinse with cold water. Transfer to a large mixing bowl.
- Add the arugula, beans, tomatoes, roasted red pepper strips, artichokes, and olives.
- Pour in the dressing and toss to combine. Serve topped with a sprinkle of pine nuts.
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.