One of my number one rules in the kitchen is: always more herbs. This herb and arugula pasta salad is FULL of cilantro, basil, mint. parsley…. and I’m obsessed. Just enough pasta to give you that chewy carb, but when it comes together, if it has more green than pasta — you did it right!

tasty lemony herb and arugula pasta salad from www.lillieeatsandtells.com

The herbs are everything, then the fresh lemon juice and the sweet, subtle, clean flavor of the white balsamic vinegar is all you need. Well, and obviously garlic.

delicious herb and arugula pasta salad that fits your macros. www.lillieeatsandtells.com

How to Make Herb and Arugula Pasta Salad

You’ll need:

  • Small lemon, juiced, 2-3 Tbsp (40 g)
  • Olive oil (15 g)
  • White balsamic vinegar, lemon infused if you have it! (15 g)
  • Garlic, minced (or frozen cubes)
  • Ground cumin
  • Kosher salt
  • Pasta, cooked according to package directions (8 oz uncooked weight)*
  • Arugula, roughly chopped (140 g)
  • Cilantro, chopped (40 g)
  • Mint, chopped (20 g)
  • Basil, chopped (20 g)
  • Parsley, chopped (10 g)
  • Shaved parmesan reggiano (28 g)
  • Salt and pepper to taste
  • *Optional toasted pine nuts
Recipe for lemony herb and arugula pasta with shaved parmesan by www.lillieeatsandtells.com

In a large bowl, whisk together the lemon juice, olive oil, vinegar, garlic, cumin, and salt. After that is nice and mixed, add the cooked and cooled pasta, chopped arugula, and all of your chopped herbs. Give everything a good toss! As I said before, if it’s more green than pasta, you did it right! But, feel free to add more pasta if you’re not as concerned about the macros, or if you don’t like quite so much green. Ha.

Top with shaved parmesan and additional salt and pepper to taste. Give it another toss and enjoy.

Delicious pasta salad with arugula and herbs www.lillieeatsandtells.com

Serving Suggestions

If you’ve got room for more fats, some extra olive oil and toasted pine nuts are always delicious with this combo! You can also add some grilled chicken or steak for protein to make this tasty pasta salad a meal.

See notes below if you’d rather use the Barilla protein pasta, or a Banza chickpea pasta! I’ve learned that the macros work out pretty close in the end, so we usually just use regular pasta. But feel free to use your favorite!

Similar Recipes:

Looking for other quick salads to whip up for lunch? Try a few of my other favorites,

Italian Pasta Salad – Lillie Eats and Tells

Summer Chopped Salad with Light Champagne Basil Vinaigrette – Lillie Eats and Tells

Farro, Arugula Salad with Lemon and Herbs – Lillie Eats and Tells

Summer Salad with Arugula, Basil, Pasta and Crispy Chicken – Lillie Eats and Tells

You can find more real food that fits your macros in my cookbook, Lille Eats and Tells Macro Friendly Cookbook! And be sure to follow along on Instagram for more tips on integrating macro-friendly eating for you and your family.

www.lillieeatsandtells.com recipe for Herb and Arugula Pasta Salad

Herb and Arugula Pasta Salad

This delicious Herb and Arugula Pasta Salad comes together so quickly! The combination of fresh herbs, pasta, and arugula is so fresh and delicious.
5 from 1 vote
Course Lunch, Pasta, Salad
Cuisine California Fresh, Healthy
Prep Time 5 minutes
Servings 4
Calories 276 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 1 small lemon juiced, 2-3 Tbsp (40 g)
  • 1 Tbsp olive oil 15 g
  • 1 Tbsp white balsamic vinegar lemon infused if you have it! (15 g)
  • 1 clove garlic minced (or frozen cubes)
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 8 oz pasta cooked according to package directions (8 oz uncooked weight)*
  • 4 cups arugula roughly chopped (140 g)
  • 1 cup cilantro chopped (40 g)
  • ½ cup mint chopped (20 g)
  • ½ cup basil chopped (20 g)
  • ½ cup parsley chopped (10 g)
  • ¼ cup shaved parmesan reggiano 28 g
  • Additional salt and pepper to taste
  • *Optional toasted pine nuts

Instructions

  • In a large bowl, whisk together lemon juice, olive oil, vinegar, garlic, cumin, and salt. Add cooked and cooled pasta, chopped arugula, and all of your chopped herbs. Toss well. If it’s more green than pasta, you did it right! Feel free to add more pasta if you’re not as concerned about the macros.
  • Top with shaved parmesan, and additional salt and pepper to taste. Toss lightly and serve.

Notes

If you’ve got room for more fats, some extra olive oil and toasted pine nuts are always delicious with this combo! Add some grilled chicken or steak for protein to make it a meal.
Using normal pasta:
276 cal, 45.7 c, 6.6f, 10.8p, 2.6 fiber
Using Banza Pasta:
266 cal, 35.7c, 9.1f,15.8p, 8.6 fiber
Using Barilla Protein Pasta:
266 cal, 41.7 c, 6.6f, 13.8p, 5.6 fiber
 
MFP: Search “Lillie Eats and Tells Lemony Herb and Arugula Pasta Salad classic, banza, or protein pasta”

Nutrition

Serving: 208gFiber: 2.6gCalories: 276kcalFat: 6.6gProtein: 10.8gCarbohydrates: 45.7g
Keywords arugula, basil, cilantro, lemon, lunch, mint, parmesan, pasta, salad

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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  1. 5 stars
    My new FAVORITE!! I’m not a pasta salad person, but this is magical. The flavors are amazing and everything I could want. I used banza pasta which my husband doesn’t love but he couldn’t even tell with this since the other flavors were so awesome! Thank you Lillie 🙂