Arugula Pasta Salad is made with whole wheat pasta, arugula, sun dried tomatoes, artichokes, feta cheese and fresh parsley! A great potuck dish for a party!

Fall is a great time to open our homes to friends and family. I think of cozy gatherings, great holiday meals, soup nights, and potlucks! And this Arugula Salad recipe is a perfect salad to bring to a party!

Happy September, Friends! If you’re new to Simply Magazine, their latest edition is out on Relationships. I’ve been reading through the articles and they are so inspiring. We need more of this honesty and encouragement in our world today!

Arugula Pasta Salad

Enoy this classic, fresh Arugula Pasta Salad! Maybe you’ve tried my Arugula Salad Recipe with Pancetta (so good), or Roasted Butternut Arugula Crostini (super popular and devoured at every party).

Entertaining at Fall

I adore entertaining for Fall because it brings cooler weather, incredible fall colors, and an overall “feel” of filling up our home with people. There’s just something about coming together for a meal, and the love that flows. It always starts with hugs at the front door!

Easy Pasta Salad

Today I’m sharing a scrumptious Arugula Pasta Salad recipe today that my friend Cindy brought to one of our dinner parties. If you’re hosting in your own home, or heading to a tailgate party, this is a great dish to serve.

You can also make it up the day or two before, which makes organizing your menu and schedule a little easier.

Ingredients for Arugula Pasta Salad

All you need is premium pasta, arugula, tomatoes, and fresh parsley! For sure use whole wheat penne pasta (DeLallo is our favorite brand).

Then add in the tomatoes, feta cheese, sun dried tomatoes, and artichoke hearts!

A tiny bit of dressing goes a long way!

This recipe is great, because there is no heavy dressing. Just delicious olive oil, salt, and pepper added after it’s all mixed together.

Use baby arugula leaves, if you can. They have a milder, peppery flavor.

Use extra virgin olive oil and white pepper for the best flavored dressing! Mix and serve!

Happy hosting!

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Arugula Pasta Salad


  • 4-6 cups baby arugula
  • 16 oz DeLallo Whole Wheat Penne Rigate’
  • 6 oz. sun dried tomatoes in oil, lightly drained
  • 6 oz. artichoke hearts, drained
  • 1 cup cherry tomatoes, halved
  • Handful fresh basil, finely chopped
  • 1/4 cup extra virgin olive oil
  • Salt and white pepper to taste
  • 1 cup feta cheese
  • 3/4 cup fresh parsley, roughly chopped


  • Boil pasta in salted water according to package directions for al dente. When pasta is cooked, al dente, set aside and allow it to cool.
  • When pasta has cooled, toss the pasta with baby arugula, sun dried tomatoes, artichoke hearts, tomatoes, basil, feta cheese, oil, and salt and pepper to taste.
  • Refrigerate and serve.


Originally posted MAR 2015
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More recipes with arugula: Slow Cooker Sausage Lentil and Arugula Soup [Melanie Makes], White Bean Soup with Arugula and Lemon [Cookin’ Canuck].

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