Pasta Salad with Arugula
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A delicious pasta salad with arugula that is refreshing, fresh, and easy to make. It is made with garden tomatoes, chickpeas, peppery arugula, and pasta and is tossed in a light dressing
This pasta salad recipe is made with just a few ingredients, so it is one of my go-to recipes when I need a quick salad idea. It’s also perfect for backyard barbecues, picnics, and potlucks, as it is very packable.
Like my Sundried Tomatoes Pasta salad, my Pasta Salad with Olive Garden Dressing and my Dill Pasta Salad, this cold pasta salad is a refreshing dish that works as a great side dish.
With its fresh flavors and easy preparation, this pasta salad with arugula is sure to become your new go-to recipe for any occasion. Enjoy it as a side dish or a light meal, and don’t hesitate to get creative with your own variations!
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of cherry tomatoes, creamy feta cheese, and vibrant arugula creates a burst of fresh flavors with every bite.
- Versatile and Customizable: You can easily customize this recipe to suit your taste preferences or dietary needs by swapping ingredients or adding your favorite toppings.
- Quick and Easy: With simple instructions and minimal prep time, this recipe is perfect for busy weeknights or last-minute gatherings.
- Perfect for Meal Prep: Whip up a big batch of this pasta salad and store it in an airtight container for a delicious and convenient meal option throughout the week.
- Perfect for Summer: This Greek-style pasta salad makes a nice and simple dinner idea for summer. Sometimes we just want a light meal to enjoy with a glass of wine.
Ingredients for healthy arugula pasta salad
- Uncooked pasta (we like rotini, but use any shape you prefer)
- Baby tomato truss, cherry or grape tomatoes, halved or quartered
- Canned chickpeas, drained
- Fresh arugula
- Feta cheese, crumbled
- Fresh parsley, chopped
- Peanuts, chopped
- Extra virgin live oil
- Salt and pepper
How to Make Mediterranean Pasta Salad
Cook the pasta according to the package instructions until it reaches al dente perfection. Once cooked, drain and rinse the pasta under cold water to stop the cooking process.
In a large bowl, combine the tomatoes, chickpeas, arugula, crumbled feta cheese, and chopped parsley.
Add the cooked pasta to the bowl, and gently toss everything together until well combined.
Drizzle olive oil over the salad and sprinkle with salt. Give it another gentle toss to ensure all the ingredients are evenly coated.
To serve, divide the pasta salad into individual bowls and garnish each portion with a sprinkle of chopped peanuts and black pepper.
Tips for the Best Results
- You can prepare the vegetables earlier in the day so you can put the salad together easily.
- You can cook the pasta ahead of time and store it in the refrigerator. Mix with a little olive oil so it won’t get dry.
- Make it a heartier meal by adding grilled chicken to make it a Mediterranean Chicken Pasta Salad
- For added flavor, try incorporating some Kalamata olives or roasted red peppers into the salad.
- To make this dish even more nutritious, consider using whole wheat pasta for a boost of fiber and nutrients.
- If you’re a fan of extra tanginess, toss the salad with a squeeze of fresh lemon juice or lemon zest before serving.
Substitutions and Variations
- Swap out the feta cheese for creamy goat cheese or grated Parmesan cheese for a different flavor profile.
- If you prefer a nuttier taste, replace the peanuts with pine nuts or slivered almonds.
- Experiment with different fresh herbs, such as basil or mint, to enhance the freshness of the salad.
- Swap the traditional pasta with a gluten-free version for dietary preferences if needed.
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Pasta salads are great when you want an easy meal in a hearty salad. Be sure to try this Broccoli pasta salad and this Dill Pickle Pasta salad.
FAQs about this Recipe
Absolutely! This salad tastes even better when made ahead, as it allows the flavors to meld together. Simply store it in an airtight container in the refrigerator and enjoy it the next day. Just make sure you add the arugula just before serving, otherwise, it will become wilted.
Yes, you can easily make this recipe gluten-free by using gluten-free pasta instead of traditional pasta.
Of course! Grilled chicken, shrimp, or tofu would all be excellent additions to make this salad a complete meal.
I would serve this salad with homemade pita bread or crackers.
What to Make Next
Try my Grinder Pasta Salad which takes all the flavors of the viral grinder sandwich and turns them into a fresh, hearty pasta salad or try my Creamy Hawaiian Style Macaroni Salad. t’s simple to make, pairs beautifully with grilled meats, seafood, or BBQ, and is always a hit at gathering
More great summer salad recipes
More Mediterranean Salad Recipes
Mediterranean Chopped Salad – This colorful and healthy chopped salad is easy to make and delicious.
Simple Chickpea Salad – Chickpeas are the star of this salad and it makes a great take-a-long salad.
Caprese Salad – Basil, Mozzarella and tomatoes in a lovely light balsamic dressing.
Summer Tomato Salad – A great summer salad where tomatoes are the star of the show.
Easy Pasta Salad – This vegetable and pasta salad is so easy to make and you can change it up in many ways.
Penne Pasta Salad – This cold pasta salad is perfect for picnics.
Mediterranean Pasta Salad with Arugula
Ingredients
- 3 cups uncooked pasta
- 2 cups baby tomato truss or cherry tomato
- 1 ½ cup canned chickpeas
- 2 cups arugula
- 8 oz feta cheese
- ¼ cup fresh parsley
- ¼ cup peanuts
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- Cook your chosen pasta as indicated in the package.
- Chop tomatoes in halves or quarters and place them in a large bowl.
- Add drained canned chickpeas, fresh arugula, fresh parsley and crumbled feta cheese. Stir to combine.
- Let cooked pasta cool for a few minutes, and then add it to the large bowl. Stir until combined, toss with olive oil and salt.
- Serve in individual bowls and garnish with chopped peanuts.
Nutrition
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I like using rotini too. So effective. I think you know that my entire family hates feta (I wish we didn’t) but I think I can find a good sub. This looks so fresh!
I like using fresh Mozzarella for those who don’t like Feta. Personally, I love both. 🙂
This looks delicous! Definitely trying it out!
Thank you Michele!