I absolutely love this recipe because it effortlessly combines fresh, vibrant ingredients into a creamy yet light pasta salad that’s as delicious as it is Instagram-worthy. Plus, the easy-to-make yogurt dressing gives it a healthy twist without skimping on flavor, making it perfect for picnics, potlucks, or just a cozy night in.

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I adore this arugula pasta salad. Arugula is best when it’s fresh, and the peppery green does really well in the summer.

That’s when cherry tomatoes burst with juiciness. And that’s when I want a pasta salad that doesn’t require heating up my kitchen.

Enter this creamy summer pasta salad.

Ingredients

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Pasta:
An energizing carbohydrate base that is satisfying.

Arugula:
Rich in vitamins A, C, and K, peppery greens are quite nutritious.

Cherry Tomatoes:
Imparts a sweet-tart juiciness and loads of vitamin C.

Mozzarella Balls:
Cheesy, creamy source of calcium and protein.

Red Onion:
Delivers a powerful punch with antioxidants.

Black Olives:
Deliver beneficial lipids and unique taste.

Pine Nuts:
Nuts that have been toasted supply both crunch and vitamin E.

Greek Yogurt:
A boost of protein with a creamy consistency.

Lemon Juice:
Presents a lively piquancy that enlivens the dish.

Ingredient Quantities

8 oz pasta (such as fusilli or farfalle)

2 cups arugula, packed

1 cup cherry tomatoes, halved

1/2 cup mozzarella balls, halved

1/4 cup red onion, thinly sliced

1/4 cup black olives, sliced

1/4 cup pine nuts, toasted

1/4 cup fresh basil leaves

1/2 cup Greek yogurt

2 tbsp mayonnaise

2 tbsp lemon juice

1 clove garlic, minced

1/4 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

1/4 cup grated Parmesan cheese

Instructions

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1. Prepare the pasta in a large pot of well-salted boiling water, following the package directions. Once cooked to al dente, drain the pasta and rinse it briefly under cold water until the pasta is no longer warm. Set aside until needed.

2. In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, black pepper, and olive oil. Whisk together until smooth and creamy.

3. In a big mixing bowl, combine cooked pasta, arugula, cherry tomatoes, mozzarella, red onion, black olives, and pine nuts.

4. Yogurt dressing is drizzled over the pasta blend and tossed gently to coat all the components evenly.

5. Fold in the fresh basil leaves gently.

6. Distribute the Parmesan cheese gently over the salad, then give the salad a gentle mix to ensure all the ingredients are well coated in the dressing and the cheese is mixed in.

7. To allow the flavors to meld, cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 30 minutes.

8. Before serving, taste and adjust seasoning with extra salt, pepper, or lemon juice, if you desire.

9. If desired, you may garnish with extra basil leaves or a sprinkle of Parmesan cheese.

10. Chill it and savor your fresh, creamy summer arugula pasta salad!

Equipment Needed

1. Large pot
2. Colander
3. Small bowl
4. Whisk
5. Big mixing bowl
6. Knife
7. Cutting board
8. Measuring cups and spoons
9. Plastic wrap or lid
10. Serving spoon

FAQ

Q: Can I use a different type of pasta?Q: Can I use a different type of pasta?
A: Yes, you can use any pasta you prefer, such as penne or rotini.

Q: Is there a substitute for arugula?A: Arugula can be replaced with spinach or baby kale for a milder flavor.

Q: How can I make this dish vegetarian?A: The recipe is already meatless. To make it vegan, swap out the Greek yogurt, mozzarella, and Parmesan for plant-based alternatives.

Q: Can I prepare this dish in advance?You can indeed get it ready a few hours early. Just put it in the fridge and serve after a good stir.

Q: How do I toast the pine nuts?To toast them, just put them in a dry skillet over medium heat and stir them occasionally until they’re golden brown, which should take about 3-4 minutes.

Q: Can I omit the olives if I don’t like them?A: Yes, you can completely leave them out, or you can replace them with capers or sun-dried tomatoes for a different flavor profile.

Substitutions and Variations

Replace 8 oz pasta with whole wheat pasta or gluten-free pasta for a healthier option.
Instead of using mozzarella balls, try feta cheese crumbles for a more piquant taste.
Instead of using arugula, you can use spinach or mixed baby greens for a milder taste.
Substitute pine nuts with walnuts or almonds for a different nutty texture.
Substitute sour cream or a dairy-free yogurt for Greek yogurt to achieve an alternate creamy consistency.

Pro Tips

1. Balance Flavors: To enhance the flavor profile, try adding a little balsamic glaze or reduction drizzled on top before serving. This will add a nice contrast to the creamy dressing and give a hint of sweetness.

2. Perfectly Toasted Pine Nuts: To bring out a deeper, nuttier flavor, toast the pine nuts in a dry pan over medium heat, stirring constantly until they are golden brown. Be sure to watch them closely, as they can burn quickly.

3. Chilled Pasta Tip: Make sure the pasta is completely cooled before mixing it with the other ingredients. After rinsing, you can spread it out on a baking sheet for quicker cooling. This avoids wilting the arugula and other fresh ingredients.

4. Prevent Moisture Build-up: To keep the salad from getting too soggy, make sure to thoroughly pat dry the arugula and any washed vegetables with paper towels or a clean kitchen cloth before combining them with the pasta.

5. Advance Prep: The salad tastes even better after it sits for a few hours. Consider preparing it the day before serving to really let the flavors meld together. Just give it a gentle toss before serving to redistribute the dressing and ingredients evenly.

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Creamy Summer Arugula Pasta Salad Recipe

My favorite Creamy Summer Arugula Pasta Salad Recipe

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Equipment Needed:

1. Large pot
2. Colander
3. Small bowl
4. Whisk
5. Big mixing bowl
6. Knife
7. Cutting board
8. Measuring cups and spoons
9. Plastic wrap or lid
10. Serving spoon

Ingredients:

8 oz pasta (such as fusilli or farfalle)

2 cups arugula, packed

1 cup cherry tomatoes, halved

1/2 cup mozzarella balls, halved

1/4 cup red onion, thinly sliced

1/4 cup black olives, sliced

1/4 cup pine nuts, toasted

1/4 cup fresh basil leaves

1/2 cup Greek yogurt

2 tbsp mayonnaise

2 tbsp lemon juice

1 clove garlic, minced

1/4 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

1/4 cup grated Parmesan cheese

Instructions:

1. Prepare the pasta in a large pot of well-salted boiling water, following the package directions. Once cooked to al dente, drain the pasta and rinse it briefly under cold water until the pasta is no longer warm. Set aside until needed.

2. In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, black pepper, and olive oil. Whisk together until smooth and creamy.

3. In a big mixing bowl, combine cooked pasta, arugula, cherry tomatoes, mozzarella, red onion, black olives, and pine nuts.

4. Yogurt dressing is drizzled over the pasta blend and tossed gently to coat all the components evenly.

5. Fold in the fresh basil leaves gently.

6. Distribute the Parmesan cheese gently over the salad, then give the salad a gentle mix to ensure all the ingredients are well coated in the dressing and the cheese is mixed in.

7. To allow the flavors to meld, cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 30 minutes.

8. Before serving, taste and adjust seasoning with extra salt, pepper, or lemon juice, if you desire.

9. If desired, you may garnish with extra basil leaves or a sprinkle of Parmesan cheese.

10. Chill it and savor your fresh, creamy summer arugula pasta salad!