Zippy Arugula Pasta Salad with Pepperoncini Dressing
This arugula pasta salad is light but satisfying, peppery and tangy, and filled with crunchy walnuts, sweet sautéed zucchini, and a zippy lemon-pepperoncini vinaigrette that ties it all together. It’s a salad with pasta — not a pasta-heavy dish — which makes it perfect for warm weather when you want something fresh, flexible, and full of flavor.
Servings: 4
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.