Lemon Pasta Salad
Some recipes come and go with the seasons, but this Lemon Pasta is one I make all year long. It is light enough for spring and summer, yet comforting enough to enjoy on a cool fall or winter evening.
One of the things I love most about this dish is that it is just as delicious served warm as it is cold. Fresh from the stove, the creamy lemon sauce coats every bite of pasta with bright flavor. After a night in the refrigerator, it transforms into the perfect make ahead meal or side dish for gatherings.
The combination of lemon, Parmesan cheese, sweet peas, peppery arugula, and juicy tomatoes creates a simple pasta dish that always seems to disappear quickly. Trust me, I have witnessed it! It is a favorite of mine for potlucks, family get togethers, and backyard barbecues because it can be prepared ahead of time and travels well.
If you are looking for something a little heartier, try adding chopped grilled chicken. It turns this pasta into a complete meal while still keeping all the fresh flavors that make it so good. Grilled shrimp would also be a great addition.
Whether I am serving it as a side dish at a summer cookout or enjoying a bowl for lunch straight from the refrigerator the next day, this Lemon Pasta is one of those recipes I find myself coming back to again and again.
Check out some of my other salad recipes!
Elbow Tuna Pasta Salad
Warm Goat Cheese Salad with Walnuts
The Ultimate Crispy Chicken Salad
Lemon Pasta Salad
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves finely minced
- 1 cup heavy cream
- 1 cup chicken broth
- Juice and zest of 1 to 2 lemons
- 2 tsp salt
- 1/2 tsp black pepper
- 1 lb rotini pasta or preferred pasta shape
- 1/2 cup grated Parmesan or Romano cheese
- handful baby arugula
- cherry tomatoes halved, amount to taste
- frozen peas thawed, amount to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.
- While the pasta cooks, warm the olive oil in a saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the heavy cream and chicken broth. Stir in the lemon juice, lemon zest, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the sauce begins to thicken.
- Transfer the cooked pasta to a large serving bowl. Pour the lemon sauce over the pasta and toss until evenly coated.
- Add the peas, tomatoes, and arugula, then gently mix everything together. Finish with the grated cheese and toss one final time.
- Serve warm, or refrigerate until chilled. This pasta is just as delicious cold and makes a great make ahead dish for potlucks, picnics, and summer gatherings.
