This bright, lemony pasta salad is quick to make and perfect for summer. The tomatoes, arugula, sun-dried tomatoes and red peppers add a variety of textures and flavors. This easy salad holds up well in the fridge, making it a go-to for your next picnic or potluck., July 2022


Credit: Victor Protasio

Recipe Summary

20 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil. Combine shallots, thyme, mustard, honey, garlic, lemon zest, lemon juice, salt and pepper in a large bowl; stir to mix well. Gradually add grapeseed oil and reserved 1/4 cup oil from sun-dried tomatoes, whisking constantly, until combined and emulsified.

  • Cook pasta according to package directions. Drain and immediately transfer the pasta to the bowl with the dressing; toss to fully coat. Add bell pepper and sun-dried tomatoes; stir to combine. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.

  • Add grape tomatoes and arugula to the pasta mixture and toss to evenly coat. Garnish with additional lemon zest and crushed red pepper, if desired.

To make ahead

Prepare through Step 2; cover and refrigerate for up to 12 hours.

Nutrition Facts

2 cups
494 calories; protein 12g; carbohydrates 67g; dietary fiber 9g; sugars 9g; added sugar 3g; fat 22g; saturated fat 3g; mono fat 10g; poly fat 8g; vitamin a iu 1361IU; vitamin b3 niacin 8mg; vitamin c 50mg; vitamin e iu 7IU; folate 85mg; vitamin k 15mg; sodium 387mg; calcium 56mg; iron 4mg; magnesium 120mg; phosphorus 304mg; potassium 726mg; zinc 3mg; omega 6 fatty acid 8g; niacin equivalents 8mg; selenium 59mcg.