May 16, 2026
Lemon Arugula Pasta Salad
This Lemon Arugula Pasta Salad is bright, refreshing and perfect for summer hosting! Tossed in a creamy, protein-packed dressing and finished with parmesan and basil, this is sure to become a crowd favorite!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsLemon Arugula Pasta Salad
You guys, I am completely obsessed with this Lemon Arugula Pasta Salad! It has all of my favorite things in one bowl: bright, zesty lemon, buttery Castelvetrano olives, tender artichoke hearts, sweet peas (I LOVE peas in pasta…iykyk), and crisp-tender asparagus. It’s the kind of dish that feels like spring and summer in a bowl.
And the dressing?! It’s so good! Instead of mayo or heavy cream, I blend silken tofu with garlic, lemon, and nutritional yeast to create this velvety, protein-packed sauce that coats every noodle perfectly. It’s creamy without being heavy and trust me when I say no one will know it’s made from tofu!
Whether you’re hosting a backyard BBQ, packing lunch for the week, or just craving something fresh after a long day, this pasta salad delivers! It’s been my go-to and I have a feeling it’ll become yours too!
Why You’ll Love This Recipe
- Hidden Protein Powerhouse: By using silken tofu as the base for the dressing, you get a protein boost without compromising on flavor or texture.
- Perfect for Meal Prep: Unlike many salads that wilt, this pasta salad actually tastes better after chilling, making it ideal for batch cooking and meal prep!
- Customizable & Flexible: Feel free to swap the asparagus for zucchini, the peas for corn, or the olives for sun-dried tomatoes based on what’s in season.
- Ready in Under 30 Minutes: From boiling the water to tossing the final bowl, this dish moves fast enough for a quick weeknight dinner or a last-minute party addition.
Step-by-Step Instructions
1. Make the Creamy Dressing:
In a high-speed blender, combine the silken tofu, fresh garlic cloves, lemon juice, nutritional yeast, garlic powder, and salt. Blend until completely smooth and creamy. Taste the mixture and adjust seasonings if necessary. Set aside.
2. Cook the Pasta and Sauté the Asparagus:
Bring a large pot of salted water to a boil. Add your short pasta (rigatoni or penne works best) and cook according to package directions until al dente. Drain the pasta well, but do not rinse. Transfer the hot pasta to a large mixing bowl and let it cool slightly at room temperature.
While the pasta cooks, trim the woody ends off the asparagus and cut the spears into ½-inch diagonal pieces. Heat olive oil in a large skillet over medium-high heat. Add the asparagus, red chili flakes, salt, and pepper. Sauté for 3 to 5 minutes until the asparagus is bright green and tender-crisp. Remove from heat and add to the bowl with the pasta.
3. Assemble the Salad:
Once the pasta and asparagus have cooled slightly (so they don’t wilt the arugula), add the baby arugula, halved Castelvetrano olives, chopped artichoke hearts, and peas to the bowl. Pour the creamy lemon dressing over everything.
4. Toss and Chill:
Gently toss the salad until every ingredient is evenly coated in the dressing. Cover the bowl and refrigerate for at least one hour to allow the flavors to marry.
5. Garnish, Serve and Enjoy!
Before serving, give the salad a quick stir. Top with vegan shredded parmesan and fresh minced basil for a beautiful finish. Enjoy cold!
Tips and FAQs
- Don’t Rinse the Pasta: After draining your noodles, resist the urge to rinse them with cold water. The residual starch helps the creamy dressing cling to the pasta, ensuring every bite is flavorful.
- Blanch Your Veggies: While the recipe calls for sautéing the asparagus, you can also blanch it quickly in the boiling pasta water during the last minute of cooking to save a pan and keep things bright green.
- Chill Before Serving: This salad is best served cold. Letting it sit in the fridge for at least an hour allows the flavors to meld and the pasta to absorb the zesty dressing.
Can I make this gluten-free?
Absolutely! Simply swap the regular pasta for a gluten-free variety. Ensure your other ingredients, like the nutritional yeast, are certified gluten-free.
How long does this pasta last in the fridge?
Stored in an airtight container, this salad will stay fresh for 3 to 4 days. The flavors will deepen and improve after the second day.
What can I substitute for silken tofu?
If you can’t find silken tofu, you can use firm tofu. If using firm tofu, make sure to add vegetable broth or non-dairy milk (around 1/4 cup) to reach the same consistency as if you used silken tofu.
The Best Summer Pasta Salad!
I hope you love this Lemon Arugula Pasta Salad as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Lemon Arugula Pasta Salad
Ingredients
Dressing:
- 1 (16-ounce) package silken tofu
- 5 cloves fresh garlic
- Juice of 1 large lemon (about ¼ cup), plus the zest, separated
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt, plus more to taste
Pasta Salad:
- 12 oz short pasta noodles, such as rigatoni or penne
- 12 oz fresh asparagus, end trimmed and discarded
- 1 tablespoon olive oil
- ½ teaspoon red chili flakes
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 5 ounces baby arugula
- 1 cup Castelvetrano olives, cut in half
- 1 cup drained artichoke hearts, roughly chopped
- 1 cup peas
- 1 cup vegan shredded parmesan, for garnish, optional
- Fresh minced basil, for garnish, optional
Instructions
- First, make the dressing. Place all its ingredients besides the lemon zest (save the zest for the pasta salad) in a blender and pulse until smooth. Taste and adjust seasonings, if necessary. Set aside.
- Next, cook the noodles in a large pot of salted water according to package directions. Drain, but do not rinse. Place the noodles in a large bowl and set aside to cool at room temperature.
- While the pasta is cooking, cut the asparagus on the diagonal into ½”- inch pieces.
- Heat the olive oil in a sauté pan over medium-high heat. Once the oil is hot, add the asparagus and season with the chili flakes, salt and pepper.
- Cook the asparagus until it’s bright green and tender-crisp, 3 to 5 minutes. Place in the bowl to cool with the pasta.
- Once the pasta is slightly cooled, add the reserved lemon zest, arugula, olives, artichoke hearts and peas to the bowl with the pasta and asparagus.
- Pour in the dressing and toss until everything is evenly coated. Place in the refrigerator for at least an hour to chill.
- When ready, garnish the pasta salad with parmesan and basil, and enjoy!
