Why You’ll Love This Arugula Pasta Salad
If you love the bold flavor of pepperoncini as much as I do, you’re going to fall hard for this salad. The vinaigrette is tangy, a little spicy, and so flavorful that I often double the batch to use later in the week. It’s versatile, too — swap the zucchini for artichoke hearts if you’re short on time, or add extra pasta if you want something more filling.
This salad is easy enough for beginner cooks and interesting enough for seasoned ones. Serve it warm or at room temperature, but be sure to wait until just before serving to add the arugula so it stays crisp and vibrant. It’s also perfect for meal prep: the dressing holds up beautifully in the fridge for a few days and can even be frozen.
If you love a salad that eats like a meal, try pairing this with something heartier like my Grilled Halloumi Salad with Sumac Dressing or serve it alongside Hearty Italian Chopped Salad for a fresh and filling spread.
Ingredients You’ll Need
Here’s what goes into this vibrant salad (no measurements listed — see recipe card for details):
- Small pasta – Ditalini, orzo, or small shells work well and soak up the vinaigrette without overwhelming the greens.
- Walnuts – Toasted for added crunch and nutty depth.
- Zucchini – Sautéed with shallots until caramelized and tender.
- Shallot – Adds a sweet-savory flavor base when sautéed.
- Arugula – Peppery and crisp; added just before serving to stay fresh.
- Pepperoncini + juice – Chopped for bold, briny flavor with a bit of heat. I like Divina brand pepperoncini for their mellow heat and crunch.
- Lemon juice – Balances the richness of the oil and nuts with brightness.
- Garlic + parsley – For punchy freshness in the dressing.
- Parmesan cheese – Adds umami and creaminess to each bite.
- Extra-virgin olive oil – The base of the vinaigrette and used for sautéing.
Optional swaps: Use artichoke hearts in place of zucchini. Add chickpeas for protein. Sub baby spinach if arugula isn’t available.
Step-By-Step Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside. While the pasta cooks, toast the walnuts in a dry skillet over medium heat until fragrant and lightly golden, about 3 to 5 minutes (or in the oven!). Transfer to a cutting board and chop.
Step 2: In the same skillet, warm olive oil over medium heat. Sauté the zucchini and shallot with salt and pepper until caramelized and just tender, about 5–6 minutes. Set aside to cool.
Step 3: In a large serving bowl, whisk together olive oil, lemon juice, chopped pepperoncini and juice, parsley, garlic, and a pinch of salt and pepper to make the vinaigrette.
Step 4: Add the drained pasta, chopped walnuts, and sautéed vegetables to the bowl and toss with the dressing until well combined.
Step 5: Stir in the Parmesan cheese. Taste and adjust seasoning if needed. Just before serving, add the arugula and toss gently to combine.
Looking for more summer salads? Browse my full collection of delicious salad recipes.
Recipe Tips and Variations
- Make it a meal: Add grilled chicken or chickpeas for a heartier version.
- Prep ahead: Make the vinaigrette up to 3 days ahead — it holds up beautifully in the fridge and even freezes well.
- Want it more pasta-forward? Double the pasta and vinaigrette.
- Keep arugula crisp: Wait to add the arugula until just before serving.
- Zucchini shortcut: Swap in drained, chopped artichoke hearts for a low-effort alternative.
Make Ahead and Storage Tips
You can prepare every part of this salad in advance. Store the cooked pasta, sautéed vegetables, and vinaigrette separately in the refrigerator for up to 3 days. Wait to add the arugula and Parmesan until just before serving to keep the greens crisp and the flavors bright.
Recipe FAQs
Yes! You can prep all the components ahead and store them separately. Add the arugula and toss just before serving.
Short shapes like ditalini, orzo, or elbow macaroni are best. They absorb the dressing well without weighing down the salad.
You can use chopped pickled jalapeños for more heat or banana peppers for a milder tang, but pepperoncini really make this salad shine.
It’s delicious both ways. Just be sure the arugula goes in last so it doesn’t wilt.
Yes! It freezes surprisingly well. Just whisk or shake to re-emulsify once thawed.
This arugula pasta salad is one of those recipes that fits into any week: easy enough for lunch prep, special enough for company, and endlessly adaptable to what’s in the fridge. If you try it, I’d love to hear how you served it — leave a comment or share it with someone who needs a summer salad refresh!
Also check out my Warm Baked Goat Cheese Salad for another crowd-pleasing dish with lots of flavor.
More Summer Recipes
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Zippy Arugula Pasta Salad with Pepperoncini Dressing
Ingredients
- Kosher salt
- 1 cup uncooked small pasta like ditalini
- ½ cup walnut pieces
- ¼ cup plus 2 Tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 2 medium zucchini, halved lengthwise and sliced into half moons
- ½ teaspoon sea salt, divided
- Freshly ground black pepper
- Juice of 1 ½ lemons, about 3 Tablespoons
- ⅓ cup sliced pickled pepperoncini, roughly chopped
- 2 Tablespoons pepperoncini juice from the jar
- 2 Tablespoons finely chopped fresh parsley
- 1 garlic clove, minced
- ¼ cup grated or shaved Parmesan cheese
- 5 cups arugula
Instructions
- Bring a pot of water to a boil. Add kosher salt (1 Tablespoon should be good) and pasta and cook until al dente. (Follow package directions on timing.)
- Meanwhile, heat walnuts in a large dry skillet over medium heat until lightly toasted and fragrant, stirring occasionally, about 3 to 5 minutes. Transfer to a cutting board.
- To the same skillet, add 2 tablespoons of olive oil and warm over medium heat. Add zucchini, shallot, salt and pepper to taste, and saute until caramelized and just barely tender, about 5-6 minutes. Allow to cool if possible.
- Add to a serving bowl ¼ cup olive oil, lemon juice, pepperoncini and the juice, parsley, garlic, and ¼ teaspoon salt and pepper to taste.
- Drain pasta and add to the serving bowl. Finely chop walnuts and add to the serving bowl. Add sautéed zucchini and toss to combine. Stir in Parmesan cheese, taste and season with a pinch more salt, if needed, and add arugula and toss to combine. If you are not serving this right away, wait to add the arugula.
Notes
- Make it a meal: Add grilled chicken or chickpeas for a heartier version.
- Prep ahead: Make the vinaigrette up to 3 days ahead — it holds up beautifully in the fridge and even freezes well.
- Want it more pasta-forward? Double the pasta and vinaigrette.
- Keep arugula crisp: Wait to add the arugula until just before serving.
- Zucchini shortcut: Swap in drained, chopped artichoke hearts for a low-effort alternative.
Like this recipe? Rate & comment below!
So delicious! I used arugula and parsley from our garden for an extra bonus. I prepped the salad a few hours before dinner and my family devoured it as soon as they saw it. None left for dinnertime so I will definitely be making this again soon!
Thank you so much! I love that you used arugula and parsley from your garden—how special is that? I’m so happy your family enjoyed it (even if it didn’t make it to dinnertime ). That’s always the best kind of compliment. Definitely a sign it’s a keeper—thank you for taking the time to share!
This recipe was amazing! Thank you.
so glad you tried it and you enjoyed it!
SOOoo gooood!! I made a few little tweaks only because I have ADD and cannot always follow recipes 🙂 …but we will definitely be this salad all summer! The vinaigrette is the best!!!
I RARELY make a recipe exactly the same every time. Use what you’ve got and make it how you like it! The dressing is everything!