Lemon Artichoke Arugula Pasta Salad
May 21, 2025 01:55 PM
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.
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.
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
Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
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