Lemon Arugula Pasta Salad

Bright, fresh, and full of flavor, this Lemon Arugula Pasta Salad delivers a zesty twist on classic pasta salad favorites. Featuring peppery arugula, tender bowtie pasta, tangy feta, and grilled chicken, every bite offers vibrant textures with a refreshing lemon-Dijon dressing. Versatile and easy to make, this dish is perfect for meal prep, picnics, potlucks, or a light lunch. It keeps well in the fridge, making it a practical, delicious go-to. Expect bright citrus notes balanced with savory depth, ideal for warm-weather meals or anytime you want a satisfying, nutrient-packed salad that feels both elegant and effortless. 

Ingredients (serves 4)

• ½ lb farfalle (bowtie) pasta, cooked al dente

• 1 tsp extra‑virgin olive oil

• 4 oz grilled chicken, chopped

• 2 cups loosely packed arugula

• ½ cup crumbled feta

• ⅛ tsp dried thyme

Dressing:

• ¼ cup fresh lemon juice

• ¼ cup extra‑virgin olive oil

• 1 tsp Dijon mustard

• 2 garlic cloves, minced

• 1 tsp sugar or honey

• ¼ tsp kosher salt

• ⅛ tsp freshly cracked pepper

Directions

1. Cook pasta according to package; drain, toss with olive oil, and cool.

2. Whisk together all dressing ingredients in a jar until emulsified

3. In a large bowl, combine cooled pasta, chicken, arugula, feta, and thyme.

4. Pour dressing over salad and toss to coat evenly.

5. Chill for about 20 minutes to let flavors meld.

6. Serve chilled or at room temperature.

Nutrition (per ~1½‑cup serving)

• Calories: 372 kcal

• Protein: ~20–25 g (from chicken, pasta, feta)

• Fat: ~18 g (from olive oil, feta)

• Carbohydrates: ~30–35 g (pasta, lemon juice)

• Fiber: ~2–3 g (arugula, pasta)

• Sodium: moderate (from feta, dressing)

Bright, fresh, and full of flavor, this Lemon Arugula Pasta Salad delivers a zesty twist on classic pasta salad favorites. Featuring peppery arugula, tender bowtie pasta, tangy feta, and grilled chicken, every bite offers vibrant textures with a refreshing lemon-Dijon dressing. Versatile and easy to make, this dish is perfect for meal prep, picnics, potlucks, or a light lunch. It keeps well in the fridge, making it a practical, delicious go-to. Expect bright citrus notes balanced with savory depth, ideal for warm-weather meals or anytime you want a satisfying, nutrient-packed salad that feels both elegant and effortless. 

Ingredients (serves 4)

• ½ lb farfalle (bowtie) pasta, cooked al dente

• 1 tsp extra‑virgin olive oil

• 4 oz grilled chicken, chopped

• 2 cups loosely packed arugula

• ½ cup crumbled feta

• ⅛ tsp dried thyme

Dressing:

• ¼ cup fresh lemon juice

• ¼ cup extra‑virgin olive oil

• 1 tsp Dijon mustard

• 2 garlic cloves, minced

• 1 tsp sugar or honey

• ¼ tsp kosher salt

• ⅛ tsp freshly cracked pepper 

Directions

1. Cook pasta according to package; drain, toss with olive oil, and cool.

2. Whisk together all dressing ingredients in a jar until emulsified.

3. In a large bowl, combine cooled pasta, chicken, arugula, feta, and thyme.

4. Pour dressing over salad and toss to coat evenly.

5. Chill for about 20 minutes to let flavors meld.

6. Serve chilled or at room temperature.

Nutrition (per ~1½‑cup serving)

• Calories: 372 kcal

• Protein: ~20–25 g (from chicken, pasta, feta)

• Fat: ~18 g (from olive oil, feta)

• drates: ~30–35 g (pasta, lemon juice)

• Fiber: ~2–3 g (arugula, pasta)

• Sodium: moderate (from feta, dressing)