Creamy Arugula Pasta Salad Recipe
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Jump to RecipeThis creamy arugula pasta salad recipe is loaded with fresh greens and chopped veggies tossed in a tangy & sweet dressing. Ready in 30 minutes, it’s the perfect make-ahead side salad, appetizer, or lunch.
I love making this as a quick meal for when it is too hot to turn the oven on to cook. This salad is loaded with delicious fresh vegetables, great for a light lunch or dinner that will hit the spot any time of year!
Want more tasty pasta salad ideas? Try our creamy cucumber pasta salad, classic California spaghetti salad, or our favorite Macaroni salad with Greek yogurt!
Whenever I have extra arugula, and want something so unbelievably tasty, I always make this creamy and crunchy arugula pasta salad. It’s loaded with flavor, and the dressing can be made in 5 minutes with basic pantry staple ingredients.
This is an excellent pasta salad to make for a summer BBQ, backyard get together, or a holiday pot luck. There are so many crunchy veggies which get dressed to perfection in the sweet and creamy dressing. This is also a great salad to make for a hot summer lunch or dinner.
Why This Recipe Works
- It’s bright, refreshing, and crunchy!
- The dressing is creamy, tangy, and a little sweet.
- It’s packed with flavor – and has a nice variety of veggies.
- Versatile: can be made with whatever pasta shape you have on hand
- Ready in 30 minutes, or can be made ahead!
Ingredients You’ll Need
- Arugula, Cucumber, Tomatoes, Garlic, and Green Onions – for a nice variety of fresh vegetables in this salad.
- Pasta – I like a medium-shaped pasta, like penne for this pasta salad. If you want to use another pasta shape – go for it! Rotini, macaroni, or medium shells are great options.
- Mayo – or use a plant-based mayonnaise if desired.
- White Vinegar – adds a nice tang to this classic pasta salad dressing.
- Sugar – sweetens the dressing a bit!
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- Add cooked protein for a heartier salad – drained canned chickpeas (or other beans), shredded chicken, cooked shrimp, or marinated tofu would all be excellent options.
- You can substitute or add in your favorite chopped vegetables. Some of my pasta salad favorites are bell peppers, olives, broccoli, cauliflower, shredded carrots, or thinly sliced cabbage.
- Try different vinegars for more flavor! Apple cider vinegar, white wine vinegar, or even champagne vinegar would all be great substitutions.
How To Make This Recipe
Step 1: Cook pasta according to package instructions. Rinse under cool water, drain, and place in a very large bowl.
Step 2: To the pasta, add the arugula, chopped tomatoes, and cucumbers.
Step 3: Add all the dressing ingredients to a small bowl or a small mason jar with a lid.
Step 4: Stir well (or shake in the mason jar) until creamy.
Step 5: Pour dressing over the pasta and vegetables, and toss well to combine.
Step 6: Garnish with fresh chopped green onions and serve immediately, at room temperature. Or cover with plastic wrap, and chill in the refrigerator.
Recipe FAQs
Yes, if you wanted to use a bottled store-bought dressing, I would recommend a creamy garlic, creamy Italian, or ranch dressing for this pasta salad. Or, if you wanted a non-creamy version, I like using regular Italian vinaigrette dressing for pasta salads.
Absolutely – for a lighter version, substitute Greek yogurt or sour cream for the mayonnaise in this recipe. You could also use a vegan or plant-based mayonnaise too.
Store any leftover pasta salad in an airtight container, and enjoy it within 3-4 days. Give the pasta salad a good mix before eating, or add 1 tablespoon more dressing on top to give it a fresher flavor. This salad is great to meal prep or make ahead. The hearty veggies stand up surprisingly well in the refrigerator, and the salad will last a few days chilled. Just make sure to save the greens for right when you are about to serve, don’t add it to the salad and then refrigerate as they can wilt and brown in the fridge.
Pro Tips
- When chopping the veggies, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent in the pasta salad.
- If making this recipe ahead of time, follow directions as above, but omit the arugula. Store the salad in the refrigerator, and toss in the arugula just before serving.
- This arugula pasta salad is a tasty budget friendly meal! Pasta is an expensive pantry staple, I stock up on arugula when it’s on sale, and a lot of the dressing ingredients are pantry friendly. You can easily make many portions of this salad for a few dollars.
Dietary Modifications
- This recipe is naturally vegetarian, and dairy free. To make this vegan, substitute a plant-based mayonnaise for the regular mayo.
- To make gluten free, make sure you are using certified gluten free noodles. Always make sure any bottled dressing ingredients (like the mayo) are certified gluten free.
- To make the dressing refined sugar free, swap the sugar for a natural sweetener like honey or maple syrup.
More Easy Pasta Salad Recipes
- Italian Bowtie Pasta Salad Recipe
- Dill Pickle Pasta Salad Recipe
- The Best BLT Pasta Salad with Ranch Dressing
- Low Sodium Pasta Salad
- Tzatziki Pasta Salad Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Creamy Arugula Pasta Salad
Equipment
- Large Pot
Ingredients
For the Salad
- 8 ounces medium pasta I used penne
- 4 cups arugula
- 2 large fresh tomatoes diced
- 1 large cucumber diced
- 2 green onions sliced
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup white vinegar
- 2 cloves garlic minced
- 1 tablespoon sugar
- 1/2 teaspoon each sea salt and black pepper
Instructions
- Cook pasta according to package instructions. Rinse under cool water, drain, and place in a very large bowl.
- To the pasta, add the arugula, chopped tomatoes, and cucumbers.
- Add all the dressing ingredients to a small bowl or a small mason jar with a lid.
- Stir well (or shake in the mason jar) until creamy.
- Pour dressing over the pasta and vegetables, and toss well to combine.
- Garnish with fresh chopped green onions and serve immediately, at room temperature. Or cover with plastic wrap, and chill in the refrigerator.
Notes
-
- Add cooked protein for a heartier salad – drained canned chickpeas (or other beans), shredded chicken, cooked shrimp, or marinated tofu would all be excellent options.
-
- You can substitute or add in your favorite chopped vegetables. Some of my pasta salad favorites are bell peppers, olives, broccoli, cauliflower, shredded carrots, or thinly sliced cabbage.
-
- Try different vinegars for more flavor! Apple cider vinegar, white wine vinegar, or even champagne vinegar would all be great substitutions.
- This recipe is naturally vegetarian, and dairy free. To make this vegan, substitute a plant-based mayonnaise for the regular mayo.
- To make gluten free, make sure you are using certified gluten free noodles. Always make sure any bottled dressing ingredients (like the mayo) are certified gluten free.
- To make the dressing refined sugar free, swap the sugar for a natural sweetener like honey or maple syrup.
Nutrition
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Refreshing, easy & light. Perfect for lunch – thank you 🙂
I love to try new and different pastas one of our favorite meals and with the salad greens also, this was a perfect 10