Lemon Primavera Pasta Salad
This lemon pasta salad is light, fresh, and full of bright flavor. Tender pasta is tossed with arugula, artichokes, and parmesan, then finished with a simple lemon dressing that keeps everything feeling crisp and balanced. It’s easy to throw together and works just as well for a quick lunch as it does for a spring or summer side dish.
Carbohydrates 34g
Protein 7.5g
Fat 6.5g
Saturated Fat 1.5g
Sodium 200mg
Fiber 0.9g
Sugar 1.8g
Ingredients
- 1/2 lb pasta I used Trader Joe's Gigli Pasta
- 1 cup marinated artichoke hearts chopped
- 1/2 cup fresh arugula
- 1/4 cup fresh parmesan cheese shaved
For the Dressing
- 1/4 cup olive oil I used the olive oil from my artichoke hearts jar
- 2 lemons juiced
- 2 tbsp plain greek yogurt
- 2 tbsp shallot finely chopped
- 1 tbsp garlic minced
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking process. Set aside to cool slightly.
- While the pasta cooks, roughly chop the marinated artichokes if needed and rinse the arugula. Shave or grate the parmesan.
- In a small bowl or jar, whisk together fresh lemon juice, olive oil (I used the olive oil from my artichoke jar), Greek yogurt, shallot, salt, and pepper until well combined and slightly emulsified.
- In a large bowl, add the cooled pasta, artichokes, and arugula. Pour the lemon dressing over top and toss until evenly coated. Add the parmesan and gently toss again.
- Serve immediately for a fresher, peppery arugula texture, or chill for 20–30 minutes to let the flavors meld, and enjoy!
Tried this recipe?Let us know how it was!