A vibrant and zesty dish that combines al dente pasta with peppery arugula leaves, tossed in a tangy lemon vinaigrette. The refreshing flavors of citrus and greens create a delightful and satisfying summer salad.



  • 1/2 pound Farfalle/Bowtie pasta cooked to package directions
  • 1 teaspoon Meyer Lemon extra virgin olive oil
  • 4 ounces grilled chicken chopped
  • 2 cups Arugula loosely packed
  • 1/2 cup feta crumbled
  • 1/8 teaspoon thyme dried


  • 1/4 cup lemon juice fresh squeezed
  • 1/4 cup Meyer Lemon extra virgin olive oil
  • 1 tsp mustard Dijon
  • 2 cloves garlic finely minced
  • 1 teaspoon sugar or honey see notes on use of honey or agave syrup
  • 1/4 teaspoon salt kosher
  • 1/8 teaspoon pepper fresh cracked


  • Cook pasta to package directions. Once drained, toss is olive oil and allow to cool.
  • Place salad dressing ingredients in a small jar and shake or blend until fully combined.
  • Add grilled chicken, arugula, feta, and thyme to the pasta, and toss until pasta is fully coated with dressing.
  • Chill for about 20 minutes before serving.



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