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–+ servings
creamy arugula pasta salad recipe with penne noodles cucumbers tomato and a creamy mayo dressing.
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5 from 4 votes

Creamy Arugula Pasta Salad

This 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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Pasta, Salad, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 408kcal
Author: Kelly Jensen
Cost: $3

Equipment

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

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.
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.
 

Nutrition

Calories: 408kcal | Carbohydrates: 61g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 540mg | Potassium: 417mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5835IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 2mg