Lemon Pasta Salad

lemon pasta salad-8

Weekend happiness brought to you by: lemon, cherry tomatoes, arugula, and fusilli pasta. We are planning to go on a long boat outing tomorrow, weather permitting, for my 30th birthday (yikes!). I was looking for something that can easily be made a day ahead of time and doesn’t need any reheating or final touches. This cold lemon pasta salad has my summer veggie favorites and has quickly become a repeat dish at our house. The lemon brightens up the flavors a little bit and perfumes the sauce, making the peppery arugula the perfect companion. Make it a day ahead, let it chill overnight, and serve it up as is the next day.

This recipe yields a whole bunch of pasta, probably enough for 12 – great for a BBQ. If it’s just a couple of you, however, it’s very easy to halve.

lemon pasta salad-3

Start by cooking the pasta according to package directions. I like to use fusilli pasta so the lemon sauce has lots of room to stick to the noodles. Drain and set aside.

lemon pasta salad-1     lemon pasta salad-2

Meanwhile, in a medium saucepan, heat some olive oil over medium heat. Add in the minced garlic and saute until fragrant, about 1 minute. Add in the heavy cream, chicken broth, lemon juice and zest, salt, and pepper. Bring to a boil, then reduce the heat to low. Simmer until slightly reduced and thickened, about 15 minutes.

lemon pasta salad-4

Add the sauce to the cooked pasta and stir to combine.

lemon pasta salad-5     lemon pasta salad-6

Add in the grape tomatoes, baby arugula, and frozen peas. The peas will thaw overnight in the fridge. Stir in some grated Parmesan and mix to combine.

lemon pasta salad-7

Refrigerate overnight (or at least 3 hours) to chill and serve cold.

Lemon Pasta Salad
The lemon in this pasta salad brightens up the flavors a little bit and perfumes the sauce, making the peppery arugula the perfect companion. Make it a day ahead, let it chill overnight, and serve it up as is the next day.
Servings Prep Time
12 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
25 minutes
Lemon Pasta Salad
The lemon in this pasta salad brightens up the flavors a little bit and perfumes the sauce, making the peppery arugula the perfect companion. Make it a day ahead, let it chill overnight, and serve it up as is the next day.
Servings Prep Time
12 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
25 minutes
Ingredients
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 lemons juiced and zested
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 pound fusilli pasta
  • 1/2 cup grated Parmesan
  • 5 ounces baby arugula
  • 1 pint grape tomatoes
  • 10 ounces frozen peas
Instructions
  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, in a medium saucepan, heat olive oil over medium heat. Add in garlic and saute until fragrant, about 1 minute.
  3. Add in the heavy cream, chicken broth, lemon juice and zest, salt, and pepper. Bring to a boil, then reduce the heat to low. Simmer until slightly reduced and thickened, about 15 minutes.
  4. Add the sauce to the cooked pasta. Add in the tomatoes, arugula, and peas. Stir in the grated cheese.
  5. Refrigerate overnight to chill and serve cold.
Recipe Notes

Recipe adapted from Jamie Krell.

Related Posts