Pomegranate Pasta Salad with Arugula Recipe
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Jump to Recipe Watch VideoThis Pomegranate Pasta Salad recipe is loaded with fresh herbs, arugula, and a simple homemade apple cider vinaigrette.
A perfect winter pasta salad side dish for the holidays, a potluck, or just a simple lunch or dinner.
I love adding unexpected ingredients to my pasta salad, and this Pomegranate Pasta Salad is a great way to use up leftover pomegranate seeds or extra greens that you may have in your refrigerator. This simple salad has hearty arugula, sweet bursts of flavor from the pom seeds, and a sweet and light vinaigrette. This recipe is a fantastic winter pasta salad, and will definitely impress holiday guests.
You know that I absolutely love pasta salad… I have about 30 different pasta salad recipes on this site – most of which I love making for entertaining guests, or for light lunches. While pasta salads are usually summer fare, I wanted to make a fun winter version that is elegant enough for the holidays. This pomegranate arugula pasta salad will brighten up your winter table for sure!
This Pomegranate Pasta Salad Recipe Is:
- Light
- Fresh
- Loaded with Flavor
- A Great Balance of Savory with a Little Sweet
- A Simple Holiday Pasta Salad Side Dish
- Vegan, Gluten Free, and Vegetarian!
A Great Winter Pasta Salad Recipe
This pomegranate pasta salad is a fantastic recipe for the holidays – add it to your Christmas, Thanksgiving, or Hanukah table and enjoy. This will be one crowd pleaser salad recipe everyone will love.
And this simple make-ahead salad are fantastic to prep ahead of time. If you’re bringing this to a holiday potluck or family feast, check out my Thanksgiving hostess gift guide, or Holiday Christmas Hostess Guide for a thoughtful & affordable gift for your host.
What’s In This Pomegranate Pasta Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Pomegranate, Arugula, Fresh Mint
- Extra Virgin Olive Oil
- Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
- Fresh garlic
- Granulated Sugar
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Oregano: a spice I always put in my salad dressings sauces, it’s a staple ingredient! This dried oregano has a bright and earthy flavor, and goes so well with the bright and fresh sauce.
How Do I Make This Pomegranate Arugula Pasta Salad Recipe?
- Cook pasta according to package instructions. Drain and set aside to allow the pasta to cool (or run it under cold water). Once the pasta has cooled, add to a large bowl.
- To the bowl, add the chopped pomegranate seeds, arugula, and chopped mint.
- To make the dressing, add olive oil, garlic, oregano, sugar, apple cider vinegar, chili flakes, and salt to a mason jar or other airtight container. Shake well until dressing has been combined.
- Pour the dressing over the pasta and pomegranate mixture, and toss well. Taste, and add salt and pepper if desired.
- Serve, or cover and refrigerator to serve later. Pasta salad will last up to 3 days in the refrigerator.
Savory Pomegranate Recipes for the Win!
I love adding a bit of sweetness to a normally savory dish. The pomegranate seeds in this pasta salad give each bite a wonderful burst of flavor. If you haven’t tried adding pomegranate seeds to savory dishes, this is a great one to start with!
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Pomegranate Pasta Salad
Ingredients
- 1 12 ounce box pasta gluten free
- 1 cup pomegranate seeds see video below!
- 4 cups arugula
- 1 tablespoon fresh mint
- 4 cloves garlic
- 1/2 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 2 teaspoons oregano
- 1/4 teaspoon Crushed Red Pepper Flakes
- sea salt and black pepper
Instructions
- Cook pasta according to package instructions. Drain and set aside to allow the pasta to cool (or run it under cold water). Once the pasta has cooled, add to a large bowl.
- To the bowl, add the chopped pomegranate seeds, arugula, and chopped mint.
- To make the dressing, add olive oil, garlic, oregano, sugar, apple cider vinegar, chili flakes, and salt to a mason jar or other airtight container. Shake well until dressing has been combined.
- Pour the dressing over the pasta and pomegranate mixture, and toss well. Taste, and add salt and pepper if desired.
- Serve, or cover and refrigerator to serve later. Pasta salad will last up to 3 days in the refrigerator.
Nutrition
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