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Arugula Pasta Salad [with Gluten-Free & Vegan Options]

Tossed in a lemon vinaigrette, this Arugula Pasta Salad is packed with grape tomatoes, roasted red peppers, Kalamata olives, artichoke hearts, and pine nuts. It can easily be made gluten-free by using gluten-free pasta and vegan by using vegan cheese.
Course Appetizer, Main Course, Pasta, Salad
Cuisine American, Italian, Mediterranean
Keyword gluten free, pasta, pasta salad, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6


  • 12 oz. fusilli or rotini pasta (traditional or gluten-free)
  • 2 cups baby arugula (packed)
  • 3/4 cup grape tomatoes (halved lengthwise)
  • 1/3 cup thinly sliced roasted red peppers
  • 1/2 cup Kalamata olives (halved lengthwise)
  • 1/2 cup canned artichoke hearts (not marinated, chopped)
  • 1 cup lemon vinaigrette dressing (I used Marzetti brand; for the gluten-free and vegan options, ensure the dressing you choose has gluten-free and/or vegan ingredients)
  • 1 cup vegetarian-friendly shredded provolone cheese, plus additional for garnish if desired (For the vegan option, use a vegan Parmesan cheese such as Violife or Follow Your Heart)
  • 3 tablespoons pine nuts, plus additional for garnish if desired


  • Cook pasta according to package directions.
  • Drain and rinse with cold water. Drain again.
  • Once completely drained, add pasta to a large mixing bowl.
  • Add the remaining ingredients and toss to combine.
  • Garnish with additional provolone cheese and pine nuts if desired.
  • Enjoy at room temperature or chilled.