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Close-up of finished Lemon Arugula Pasta Salad topped with vegan parmesan and fresh basil leaves.

Lemon Arugula Pasta Salad

Ashley
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!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Lunch/Dinner, Meal Prep, Side Dish
Servings 6

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!

Video

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