This vibrant Arugula Pasta Salad is bursting with fresh flavors! Tender rotini pasta is tossed with peppery arugula, juicy grape tomatoes, savory Kalamata olives, smoky roasted red peppers, tangy artichoke hearts, creamy provolone cheese, crunchy pine nuts, and a zesty lemon vinaigrette. This salad is easy to make in about 20 minutes and is perfect for any occasion.
Why You’ll Love This Easy Arugula Pasta Salad Recipe
- Easy to Make: This flavorful salad comes together quickly and easily with simple ingredients.
- Versatile: You can enjoy this tasty salad as a light lunch, serve it as a side dish, bring it to a potluck, or make it for a cookout.
- Delicious Served Cold or at Room Temperature: This salad holds up well whether chilled or served at room temperature, making it perfect for meal prep, picnics, or gatherings where it needs to sit out for a while.
- Customizable to Taste: You can easily swap out or add ingredients to suit your preference.
If you love simple, fresh salads, be sure to check out this blueberry & peach arugula salad next.
Ingredients & Substitutions
- Rotini Pasta: This pasta’s spiral shape is perfect for holding onto the dressing. Feel free to use a different type of pasta, such as penne, bowties, orecchiette, or gemelli
- Baby Arugula: Brings a slightly bitter and peppery flavor to the salad. If you’re not a fan of arugula, try another type of leafy green like baby spinach.
- Grape Tomatoes: Add a sweet and tangy, juicy burst of flavor. You can substitute with cherry tomatoes or try sun-dried tomatoes for a different flavor.
- Roasted Red Peppers: Add a smoky, sweet flavor. I used jarred peppers for convenience, but feel free to roast your own if you prefer. To skip the smoky flavor, use chopped red bell peppers instead.
- Kalamata Olives: Add a salty, briny touch to the salad. You can use a different type of olive if you’d like, such as Castelvetrano or niçoise.
- Artichoke Hearts: Bring a slightly tangy and earthy flavor to the salad. You can use canned or jarred, but be sure they are not marinated.
- Provolone Cheese: You can choose a block of sharp or mild provolone for shredding, depending on your preference. You can also swap the provolone for mozzarella cheese, parmesan cheese, feta cheese, or goat cheese.
- Pine Nuts: Add a nutty, buttery flavor and a crunchy texture to the salad. Chopped walnuts or sliced almonds would make good substitutes.
- Lemon Vinaigrette: Adds a burst of lemony flavor and ties everything together. I used Marzetti’s Simply Lemon Vinaigrette, but you can use any brand you’d like or make your own lemon dressing. You could also try a different dressing like balsamic vinaigrette or Italian dressing. Or, feel free to skip the dressing and mix in some pesto for an arugula pesto pasta salad instead.
See the recipe card below for the full recipe and ingredient measurements.
How to Make Arugula Pasta Salad
Cook the Pasta: Start by cooking the pasta according to the package directions. Once it’s cooked, drain it and give it a quick rinse with cold water to cool it down. Drain it again to make sure it’s not too wet.
Mix Everything Together: Place the cooled pasta into a large bowl. Then add in the baby arugula, grape tomatoes, roasted red peppers, Kalamata olives, artichoke hearts, shredded provolone cheese, and pine nuts. Give it all a good mix to combine.
Add the Dressing: Pour the lemon vinaigrette over the salad and toss everything together until well coated.
Garnish and Serve: Feel free to sprinkle a bit more provolone cheese and pine nuts on top for an extra touch. You can also add some freshly ground black pepper or crushed red pepper flakes.
Enjoy: You can dig in right away or let it chill in the fridge for a bit to let the flavors meld. This salad is great served at room temperature or cold—whichever you prefer!
Variations
- Gluten-Free: Use your favorite gluten-free pasta to make this recipe gluten-free.
- Nut-Free: Swap the pine nuts for sunflower seeds for a nut-free version.
- Dairy-Free/Vegan: Use plant-based parmesan, mozzarella or feta in place of the provolone and ensure the dressing you are using does not contain dairy.
Expert Tips
- Cook 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.
- Rinse and Cool the Pasta: After cooking, rinse the pasta with cold water to stop the cooking process and cool it down. This prevents the salad from becoming too warm from the hot pasta and helps the ingredients mix better.
- Toast 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.
Serving Suggestions
- As a Side Dish: Serve this salad alongside steak or chicken dishes like this skillet chicken parmesan for a light and refreshing side that complements rich, savory mains.
- Main Course: Add protein such as grilled chicken, shrimp, or cannellini beans to make it a more substantial meal, perfect for lunch or a light dinner.
- Picnic or Potluck: This salad travels well and can be served at room temperature, making it an excellent choice for picnics, potlucks, or other outdoor gatherings.
- Mediterranean Feast: Pair the salad with other Mediterranean-inspired dishes like hummus, pita bread, tzatziki, and falafel for a flavorful and cohesive meal.
FAQ
While this salad is typically served cold or at room temperature, you can serve it slightly warm if you prefer. Simply toss the cooked pasta with the other ingredients while the pasta is still warm, and add the arugula and dressing just before serving. The warm pasta will slightly melt the cheese and wilt the arugula, giving the salad a different texture and taste.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Note that the freshness and texture of the ingredients will start to decline as the salad sits in the fridge. If the leftover pasta salad seems too dry, you can mix in a bit more dressing or even a little olive oil and some fresh lemon juice to liven it up.
Arugula Pasta Salad
Ingredients
- 12 oz. rotini pasta
- 2 cups baby arugula packed
- 3/4 cup grape tomatoes halved lengthwise
- 1/3 cup roasted red peppers thinly sliced
- 1/2 cup Kalamata olives halved lengthwise
- 1/2 cup artichoke hearts not marinated, chopped
- 1/2 cup store-bought lemon vinaigrette (I used Marzetti's Simply Lemon Vinaigrette)
- 1/2 cups shredded provolone cheese plus additional for garnish if desired
- 3 tablespoons pine nuts plus additional for garnish if desired
Instructions
- Cook pasta according to package directions.
- Drain and rinse with cold water. Drain again.
- Once completely drained, add pasta to a large mixing bowl.
- Add the remaining ingredients and toss to combine.
- Garnish with additional provolone cheese and pine nuts if desired.
- Enjoy at room temperature or chilled.
Notes
- Cook 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.
- Rinse and Cool the Pasta: After cooking, rinse the pasta with cold water to stop the cooking process and cool it down. This prevents the salad from becoming too warm from the hot pasta and helps the ingredients mix better.
- Toast 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.
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.