Arugula Pasta Salad is a vibrant and refreshing make-ahead dish that combines the peppery bite of arugula with the satisfying texture of pasta. This pasta salad is a favorite, thanks to its versatility, and delicious taste, and it is perfect for summer.
All about arugula
Arugula (also known as rocket) is one of my favorite types of greens. I love its peppery bite, and it goes with so many different dishes. I enjoy it on pizza in this mushroom pizza with arugula, in this ricotta and zucchini pasta with arugula, and in arugula pesto. However, the choices do not end there, as you can use the arugula for a beautiful summer pesto pasta salad!
Summer is the perfect time for this dish. Sometimes, I get a bunch from my mom’s garden, and it becomes the perfect addition to a pasta salad. I like to make this for friends and family, or even for a day out on a picnic.
I also love this summer pesto pasta salad as it is delicious and refreshing. And since it is so easy to put together, it gives me more time to enjoy the day!
With this easy arugula pasta salad, you get amazing flavor from the arugula, combined with mozzarella, basil pesto, tomatoes, some olives, and sunflower seeds for some added flavor and crunch. It won’t disappoint!
Why You Should Make Easy Arugula Pasta Salad
- It’s quick and easy – as this pasta salad is straightforward and quick to make, so you’ll have it done in no time.
- It can be made ahead of time – as you’ll serve this pasta salad cold, you can make this ahead of your planned event, which will free you up!
- It’s delicious – with the arugula combined with the basil pesto and other ingredients, you’ll have a flavourful, and refreshing summer pasta salad that tastes amazing.
Ingredients
- Pasta – the base of this dish!
- Arugula – this gives the dish a beautiful peppery flavor.
- Basil pesto – the pesto adds more depth to the dish.
- Tomatoes – the tomatoes give the salad a wonderful freshness.
- Mozzarella – Mozzarella provides a nice balanced flavor and texture.
- Olives – for a nice salty note.
- Sunflower seeds – for some added crunch!
What Pasta Shape to Use
The choice of pasta plays an important part in your Arugula Pasta Salad. Different pasta shapes and sizes have varying textures and abilities to hold the other ingredients. It’s essential to select a pasta that complements the arugula and allows the flavors to meld harmoniously.
One popular option is penne pasta, with its cylindrical shape and ridges that catch and hold the dressing. The hollow center of penne allows the dressing to penetrate, resulting in a well-coated and flavorful salad. Another pasta that works well is fusilli, as the dressing clings to the grooves of the pasta, ensuring every bite is bursting with flavor.
For a more delicate and elegant salad, farfalle, or conchiglie (little shells), is an excellent choice. The unique shape of farfalle or conchiglie holds the dressing while adding a touch of whimsy to your dish. Ultimately, the choice of pasta is a matter of personal preference, so feel free to experiment and discover your favorite combination.
How to make it – step by step
Cook and cool the pasta – Cook the pasta in boiling water. Cook until al dente.
Drain the pasta and drizzle with olive oil so it doesn’t stick together. Let the pasta cool completely – this step takes at least one hour.
Once pasta is cooled, place it in a large bowl. Add the pesto (photo 1) and stir.
Add the prosciutto, olives, bocconcini, cherry tomatoes, arugula, and toasted sunflower seeds (photos 2 & 3)
Stir once more until combined (photo 4)
Storage
For this dish, you can eat it as soon as it’s made or you can store it in the fridge in an airtight container for up to 2-3 days. When ready to eat, spoon into individual servings and enjoy cold. If eating the next day or two, you can add the arugula at the time of serving so it does not wilt.
FAQs
The best way to cut arugula is to take off the stems, as that is the most bitter part. The leaves can be washed and dried, and then ready to go.
Arugula usually wilts within a couple of hours if not stored in an airtight container. If eating the dish right away, it shouldn’t be a problem, but if you’re preparing it in advance, it’s best to add the arugula at that time, while storing it in the fridge in between.
The best type of pasta to use is short-cut pasta, with grooves or ridges to catch the sauce. Some good options are fusilli, conchiglie, or farfalle. Penne will also work!
You can definitely make pasta salad the day before, but be sure to store it in an airtight container in the fridge, and add and mix in the arugula only when you’re ready to eat.
Top Tips
- If serving the pasta salad the day after making, add the arugula just before serving
More Italian Summer Recipes
- 5-Ingredient Peach Burrata Salad
- Italian Rice Salad with Tuna: Easy Make-Ahead Dish!
- Prosciutto and Fennel Arugula Salad
If you’ve tried making this Arugula Pasta Salad recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.
Arugula Pasta Salad
Arugula Pasta Salad is a vibrant and refreshing make-ahead dish that combines the peppery bite of arugula with the satisfying texture of pasta. This pasta salad is a favorite, thanks to its versatility, and delicious taste, and it is perfect for summer.
Ingredients
- 300 grams pasta medium shells, penne, farfalle or similar
- 1 tbsp extra virgin olive oil
- 1/4 cup basil pesto
- 3/4 cup prosciutto sliced thick and cut into strips
- 1/2 cup kalamata olives pitted
- 1/2 cup bocconcini cut into quarters
- 1/2 cup cherry tomatoes cut into quarters
- 1.5 cups arugula
- 1/4 cup sunflower seeds
- Salt to taste
Instructions
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Bring a large pot of water to boil. Once boiling, salt the water, and add the pasta. Cook until al dente.
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Drain the pasta and drizzle with olive oil so it doesn’t stick together. Let the pasta cool completely – this step takes at least one hour.
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Once pasta is cooled, place it in a large bowl. Add the pesto and stir.
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Add the prosciutto, olives, bocconcini, cherry tomatoes, arugula, and toasted sunflower seeds.
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Stir once more until combined.
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Serve straight away, or keep in the fridge for 1-2 days.
Recipe Notes
- If serving the pasta salad the day after making, add the arugula just before serving
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