When the weather warms up and everything slows down, this Arugula Pasta Salad becomes my go-to dish. It’s light, zesty, and full of bright, summery flavors — sweet peaches, tangy feta, peppery arugula, and a touch of lemon to tie it all together.
It’s the kind of salad that looks fancy but comes together effortlessly, making it perfect for picnics, potlucks, or easy weeknight dinners on the patio.
Table of Contents
Why You’ll Love This Arugula Pasta Salad
This isn’t your typical pasta salad — it’s vibrant, flavorful, and balanced with the right mix of textures.
- Sweet, savory, and tangy flavors in every bite
- Quick and easy to prepare (ready in 25 minutes)
- Light yet satisfying — perfect for warm days
- Naturally vegetarian and easy to make gluten-free
- Bursting with color for an eye-catching dish
- Great for meal prep or summer entertaining
I remember the first time I made this on a lazy Sunday. My wife handed me a few ripe peaches from the farmers market, and I wanted to create something that captured that sunshine flavor.
The result? A salad that’s equal parts sweet, tangy, and refreshing — the kind of dish that makes everyone ask for the recipe. It’s got the same energy as my Lemon Ricotta Pasta with Arugula — bright, creamy, and full of flavor.
Ingredients You’ll Need
This dish is all about fresh produce, simple seasoning, and good olive oil.
Main Ingredients
- 8 ounces fusilli or bowtie pasta (regular, whole grain, or gluten-free)
- 2–3 tablespoons extra virgin olive oil
- 1 lemon, juiced
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a kick)
- 4 ounces crumbled feta (or goat cheese)
- 2 large ripe peaches, sliced
- 1 pint cherry tomatoes, halved (heirloom if available)
- 1 cup fresh corn kernels (raw or lightly cooked)
- ½ medium red onion, thinly sliced
- 5 ounces baby arugula (about 6 packed cups)
Optional Add-Ons or Substitutes
- Swap feta for mozzarella pearls or burrata for creaminess
- Add avocado slices for extra richness
- Replace peaches with nectarines or strawberries
- Toss in toasted almonds or walnuts for crunch
- Substitute red onion with shallots for a milder flavor
- Use honey in the dressing for a hint of sweetness
Step-by-Step Instructions
This recipe comes together quickly — just cook, toss, and chill.
- Cook the pasta: Bring salted water to a boil and cook pasta until al dente. Drain and rinse with cool water. (Jake’s tip: Slightly undercook the pasta to keep it firm in the salad.)
- Prepare the dressing: In a large mixing bowl, whisk together olive oil, lemon juice, salt, pepper, and red pepper flakes.
- Add the veggies and fruit: Toss in peaches, cherry tomatoes, corn, and red onion. Stir gently to coat.
- Combine with pasta: Add cooled pasta and toss until evenly mixed.
- Finish with arugula and cheese: Add arugula and crumbled feta, tossing lightly to combine without bruising the greens.
- Chill and serve: Let the salad sit for 10–15 minutes before serving to allow flavors to meld.
Quick Reminders:
- Add arugula right before serving to keep it crisp.
- Taste and adjust lemon or salt depending on your feta’s saltiness.
- If using raw corn, make sure it’s sweet and tender.
- Chill the salad for a refreshing texture.
Expert Tips for Success
A few small tweaks make this dish restaurant-worthy.
- Use ripe but firm peaches so they hold their shape.
- Don’t skip rinsing the pasta — it helps stop the cooking and removes excess starch.
- Use high-quality olive oil for the best flavor.
- Add the lemon juice gradually to balance tartness.
- Sprinkle extra feta right before serving for presentation.
- For a nutty boost, add toasted pine nuts or pistachios.
For a similar summer-inspired flavor, try my Pesto Sauce Pasta — it’s another fresh, easy meal that celebrates vibrant ingredients.
Serving Suggestions
This salad is ideal for picnics, potlucks, or light dinners on the porch.
- Serve with grilled chicken or shrimp for added protein
- Pair with garlic bread or focaccia
- Add to a summer barbecue spread as a colorful side
- Enjoy with a chilled glass of iced tea or lemonade
- Top with a drizzle of balsamic glaze for a sweet contrast
- Serve alongside Avocado Pesto Pasta for a fresh vegetarian feast
This dish is beautiful enough for entertaining but easy enough for weekday meals. It brings color, flavor, and joy to any table.
Storing and Reheating
This salad keeps well for a few days and makes a great grab-and-go lunch.
How to Store It
- Store in an airtight container in the fridge for up to 3 days.
- Keep arugula separate if you plan to store longer.
- Add peaches fresh each day for best flavor and texture.
How to Reheat It
- Best served cold or at room temperature.
- If you prefer it slightly warm, let it sit out for 15 minutes before eating.
- Drizzle a little olive oil or lemon juice to refresh flavors.
This is one of those salads that actually gets better as it sits — the lemon dressing soaks into the pasta, making each bite more flavorful.
Nutrition (Per Serving)
- Calories: 420 kcal
- Protein: 13 g
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Sugar: 10 g
- Cholesterol: 18 mg
- Sodium: 410 mg
- Potassium: 520 mg
- Vitamin A: 900 IU
- Vitamin C: 21 mg
- Calcium: 160 mg
- Iron: 2.4 mg
This pasta salad strikes a perfect balance of healthy carbs, protein, and fats — energizing, wholesome, and satisfying.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Prep everything except the arugula and peaches ahead of time. Add those fresh before serving for the best texture.
Can I use canned corn?
Definitely. Just rinse and drain well to remove excess salt.
What pasta shape works best?
Fusilli, bowtie, or rotini hold the dressing perfectly.
Final Thoughts
This Arugula Pasta Salad is everything I love about summer cooking — fresh produce, simple prep, and big flavor. Every bite brings that perfect mix of sweet peaches, creamy feta, crisp corn, and peppery arugula, all brightened with lemon. It’s comfort food that feels refreshing, light, and full of life.
- Use fresh, ripe produce for peak flavor.
- Keep it chilled for the perfect summer bite.
- Enjoy it solo or as a colorful side at your next gathering.
For another sunshine-inspired salad, check out my Chickpea Feta Salad — it’s the perfect companion dish when you want light, Mediterranean-style meals that make you feel good from the first forkful.
Arugula Pasta Salad
Ingredients
Equipment
Method
- Boil pasta in salted water until al dente. Drain and rinse with cool water to stop cooking.
- In a large mixing bowl, whisk olive oil, lemon juice, salt, pepper, and red pepper flakes to make the dressing.
- Add sliced peaches, cherry tomatoes, corn, and red onion. Toss gently to coat in dressing.
- Add cooled pasta and mix until evenly combined.
- Fold in arugula and crumbled feta. Toss gently to avoid bruising the greens.
- Chill 10–15 minutes before serving. Taste and adjust lemon or salt if needed.
Nutrition
Notes
- For best texture, add arugula and peaches just before serving.
- Use gluten-free pasta if needed.
