Keto Lemon Arugula Pasta Salad That’ll Keep You Coming Back for More

If you’ve been around the low-carb block a few times, you know the drill, zucchini noodles, cauliflower rice, and that cloud bread that sometimes feels more like a science experiment than food. But every once in a while, something simple hits the spot. That’s this salad.

Lemon. Arugula. A pasta that’s actually keto. No weird fillers. No feeling like you’re pretending to enjoy something. Just a good, solid salad you’ll actually want to eat. Cold or warm. Lunch or dinner. Picnic or couch.

And here’s the best part—takes less than 30 minutes from start to finish, and there’s zero cooking drama. No blow torches. No twelve-step emulsions. Just toss, stir, done.

So if you’re trying to keep the carbs low without eating like a sad rabbit, keep reading.

What This Salad Is

This is not one of those soggy mayo-laced salads you find sweating under plastic wrap at a cookout.

This is crisp arugula. Bright lemon juice. Garlicky olive oil. And real, honest-to-goodness pasta that’s low-carb enough to fit your macros but doesn’t taste like cardboard.

Tossed with fresh herbs and shaved parmesan, this is one of those recipes that tastes way fancier than it actually is. You can prep it ahead or throw it together when you’re starving and have zero patience.

Even better—this is the kind of dish that doesn’t scream “I’m on a diet.” It’s just good. Period.

What You’ll Need

Here’s everything that goes in it. No fluff, no fillers.

For the Salad:

• 2 cups keto pasta (more on that below)

• 2 handfuls of fresh arugula

• Zest of 1 lemon

• Juice of 1 ½ lemons (or more if you’re into the tangy stuff)

• ⅓ cup olive oil

• 1 garlic clove, finely minced or grated

• ½ cup shaved parmesan (not the powder stuff)

• Salt and black pepper to taste

• Optional: chopped walnuts, pine nuts, or sunflower seeds

• Optional: fresh basil or parsley

Wait, Keto Pasta?

Yes. It exists. And no, it doesn’t taste like sadness.

You’ve got options here. The texture might not be exactly like that $3 Italian bronze-cut spaghetti, but when it’s dressed right, you’re not going to care.

Here are some options:

a) Palmini Pasta

Made from hearts of palm. A little crunchy if you don’t boil it, but holds up well in cold salads.

b) Shirataki Noodles (aka Miracle Noodles)

Made from konjac root. Almost no calories or carbs. A bit of a slippery texture but absorbs flavors well. Best rinsed and boiled quickly to get rid of that funky smell.

c) Low-Carb Pasta Brands

Brands like Immi or Great Low Carb Bread Company have dry pastas with more traditional textures but fewer carbs. These are usually higher in protein and fiber, too.

d) Homemade Almond Flour Pasta

If you’ve got the time and energy, there are recipes out there using almond flour and eggs. A bit of a project but nice for weekends.

Pick the one that works for your style. We used a dry low-carb rotini for this recipe, and it held up beautifully without getting mushy.

The Steps to Making Tasty keto Lemon Arugula Pasta Salad

Let’s get straight to it.

1) Cook the Pasta

Follow the instructions on the package. If you’re using shirataki or Palmini, rinse and boil them just long enough to take the edge off. You don’t want soggy noodles. Drain and let them cool slightly.

2) Make the Dressing

In a big bowl (we mean BIG—this will be your tossing bowl), whisk together lemon juice, lemon zest, olive oil, garlic, salt, and pepper. Taste and adjust. Like it more garlicky? Add more. Too lemony? A small pinch of keto sweetener can balance it out.

3) Add the Pasta

Once it’s cooled a bit, toss the pasta into the dressing. Stir well so it soaks up all that lemony goodness.

4) Add the Arugula and Cheese

Gently fold in the arugula and shaved parmesan. If you’re adding nuts or fresh herbs, now’s the time.

5) Let It Chill (Optional)

You can eat it right away. But if you let it sit in the fridge for 15–30 minutes, the flavors come together even more. That lemon and garlic mellow out, the pasta gets extra juicy, and the arugula stays crisp.

Done.

Why This Salad Works So Well

Okay, so here’s the thing. Most keto salads fall apart because they try to do too much. Or they miss one of the big three: acid, fat, salt.

This one’s got balance. The lemon cuts the richness of the oil and cheese. The arugula adds bite. The pasta gives you that chew your mouth misses when you ditch bread.

Everything has a purpose. Nothing’s just there to fill space.

Also? It just looks good. Bright green. Little curls of cheese. It’s the kind of thing you set on the table and everyone goes, “Wait, you made that?”

Tweak this Pasta Your Way

This salad’s like that friend who’s down for anything. You can change it up depending on what’s in your fridge, or what mood you’re in.

Add Protein:

• Grilled chicken

• Canned tuna

• Sliced steak

• Hard-boiled eggs

• Leftover salmon

Swap the Greens:

• Baby spinach

• Kale (massage it first!)

• Watercress

• Romaine for crunch

Swap the Cheese:

• Feta (adds tang)

• Goat cheese (soft and creamy)

• A few crumbles of blue cheese (if you’re into strong flavors)

Crunch Factor:

• Toasted walnuts or pecans

• Pumpkin seeds

• Sunflower seeds

• Crushed pork rinds if you’re hardcore keto

This is the type of salad that’ll never judge you. Got leftovers from last night’s roast? Toss ‘em in. Got half an avocado about to go bad? Slice it up.

Meal Prep & Storage Tips

If you’re into meal prep, this salad holds up surprisingly well.

Here’s how:

• Store the dressing separately if you’re prepping more than one day ahead.

• Keep arugula dry and in a separate bag or container until you’re ready to eat. Wet greens go slimy fast.

• Toss everything together the day of for the best texture.

• Leftovers last about 2 days in the fridge, but the arugula will wilt a little.

Pro tip: It makes an amazing cold lunch. Better than the mystery stuff from the office vending machine, and you won’t crash at 2 p.m.

Story Time: Why This Salad Stuck Around

I first threw this together when I was halfway through a fridge clean-out and didn’t feel like eating eggs for the third time that day. I had a bag of arugula that was one sneeze away from going bad, some lemon halves from tea the night before, and one lonely pack of shirataki noodles that had been sitting in the back of my pantry for what felt like years.

I didn’t expect much. Honestly, I figured I’d eat half of it and maybe “accidentally” forget the rest in the fridge.

But that first bite? Game-changer. Bright, salty, fresh. I ate the whole thing standing at the counter.

Now I make it almost every week. Swapping in different greens, different cheeses, sometimes even grilled shrimp if I’m feeling fancy.

It’s that rare keto recipe that doesn’t feel like a keto recipe. You’re not substituting your way through it. It just…works.

Nutrition Breakdown (Per Serving – based on 4 servings)

These numbers are estimates and will vary depending on the type of pasta you use.

• Calories: ~280

• Fat: 22g

• Protein: 8–15g

• Net Carbs: 4–7g

If you’re strict with your macros, plug your ingredients into a tracker just to be sure.

Serving Ideas

This salad plays well with others. Here’s what you can pair it with:

• Grilled salmon with lemon butter

• Chicken thighs with rosemary and garlic

• Pork chops with a squeeze of lemon

• A big mug of bone broth and a square of dark chocolate for dessert

Or eat it solo, straight from the bowl, standing over the sink like a raccoon. We don’t judge.

Conclusion

If keto has you feeling stuck in a rut, this is the recipe that pulls you out.

No drama. No weird aftertastes. No hours in the kitchen.

Just clean flavors. Real food. And a salad you’ll actually want to eat again and again.

So next time someone tells you keto is boring, make them this. And don’t tell them it’s low-carb until they ask for the recipe.

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