Lemon Artichoke Arugula Pasta Salad
Published on May 19, 2025
Quick Summary
This Lemon Artichoke Arugula Pasta Salad with white beans, fresh basil, and Parmesan cheese is a bright, refreshing dish that’s perfect for lunch, dinner, or meal prep. Tossed in a zesty lemon dressing and finished with freshly grated Parmesan, it’s easy to make, full of flavor, and ready in under 30 minutes.
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Lemon Artichoke Arugula Pasta Salad: A Bright, Bold Bowl of Freshness
I’m always looking for recipes that feel light but still satisfying—meals that are packed with flavor and texture without weighing you down. That’s exactly what this Lemon Artichoke Arugula Pasta Salad delivers.
What makes this salad stand out is the mix of textures and bold, zippy flavors. You’ve got tender pasta, briny artichoke hearts, creamy white beans for a protein boost, peppery arugula, and a generous handful of fresh basil that ties everything together with a herbaceous punch. It’s all tossed in a bright lemony dressing and finished with a freshly grated Parmesan cheese.
It’s one of those recipes that feels like it should be more complicated than it is—and honestly, that’s my favorite kind. It’s the kind of dish that works whether you’re meal-prepping lunches for the week, showing up to a potluck, or just trying to clean out the fridge without compromising on taste.
Tips for the Perfect Pasta Salad
- Salt the pasta water generously. Think of it like seasoning from the inside out—it makes a huge difference in the final flavor.
- Pick the perfect pasta. Fusilli is a great choice because its spiral shape holds onto the dressing and mix-ins really well—but don’t worry if you don’t have it on hand. Other short pasta shapes like penne, farfalle, or rotini work just as well. Just avoid long noodles like spaghetti, which don’t mix as evenly in a pasta salad.
- Use marinated artichokes. The flavor of the oil and seasoning they’re packed in adds richness to the dish.
- Let the pasta cool before adding the greens. Run cold water over the pasta and drain so the pasta doesn’t wilt the greens.
- Use freshly grated Parmesan, not pre-shredded. Pre-packaged Parmesan often contains anti-caking agents that dull the flavor and texture. Freshly grated cheese melts better into the dressing and adds a richer taste.
- Taste before serving. The lemon juice can mellow as it sits—feel free to add an extra squeeze of lemon or a dash more salt right before you plate it.
- Make it your own. This salad is super flexible. Try adding sun-dried tomatoes, toasted pine nuts, avocado chunks, or even a dollop of pesto for a fun twist. You can also add cooked chicken or shrimp for extra protein.
Lemon Artichoke Arugula Pasta Salad
Ingredients
For the salad:
- 8 oz fusilli pasta, or pasta of your choice
- 4 cups arugula
- 15.5 oz can cannellini beans, rinsed and drained
- 12 oz jar marinated artichoke hearts, drained and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped basil
- Kosher salt and black pepper, to taste
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 shallot, minced
- 1 tablespoon freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
- While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, shallot, Parmesan cheese, Dijon mustard, honey, salt, and crushed red pepper flakes.
- In a large bowl, combine the pasta, arugula, beans, artichoke hearts, Parmesan cheese, and basil.
- Pour the dressing over the salad and stir until well combined. Season with salt and pepper, to taste.
Notes
Nutrition
Have you tried this recipe?
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Frequently Asked Questions
- What kind of white beans work best? Cannellini or Great Northern beans are ideal—they’re soft, creamy, and hold up well in salads.
- What’s the best pasta for this salad? Stick with short shapes like fusilli, penne, or farfalle. They hold onto the dressing and mix-ins better than long noodles.
- Can I use a different cheese? Yes, crumbled feta or goat cheese are great options.
- Can I make this salad ahead of time? Yes, and it actually gets better after it sits for a few hours. Just wait to add the arugula and basil until right before serving for the freshest texture.
- Is it good for meal prep? Totally. This salad keeps well and is delicious cold, so it’s great for lunches or quick dinners throughout the week.
