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A white bowl filled with a colorful pasta salad and a fork on a kitchen napkin next to it.

Lemony Arugula Pasta Salad (Oil-Free)

Sherri
This vibrant Lemony Arugula Pasta Salad is packed with flavor and perfect for a quick and easy lunch or dinner. It also makes a great side dish for all your spring and summer potlucks, picnics, and parties!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 - 8 (depending on if serving as a main or a side)
Calories 479 kcal

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

Calories: 479kcalCarbohydrates: 79gProtein: 18gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 666mgPotassium: 870mgFiber: 10gSugar: 9gVitamin A: 647IUVitamin C: 14mgCalcium: 122mgIron: 5mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.

Keyword arugula pasta salad
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