Easy Creamy Arugula Pasta Salad with Tomatoes

black bowl with the pasta salad in a close up

If you are looking for a light healthy pasta salad that is different than all the rest you will love this pasta salad loaded with veggies and fresh arugula.


Units Scale
  • 112 oz box of pasta cooked al dent
  • 1/2 cup of cilantro chopped
  • 1/2 cup of parsley chopped
  • 2 green pepper chopped into small cubes
  • 1/4 of a red onion chopped
  • 2 stocks of celery
  • 1 red pepper chopped into small cubes
  • 1 cup of cherry tomatoes halved
  • 1 cup of cheddar cheese cubed (about 4 oz)
  • 4 cups of arugula washed and dried (about 4 large handfuls)
  • Salt and Pepper if desired

For the Dressing:

  • 1/2 cup of mayo (or vegan mayo)
  • 1/4 cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 teaspoon garlic powder.


  1. Cook the pasta to al dente per the directions on the box. Drain and cool.
  2. Wash and chop the cilantro and the parsley very fine.
  3. Chop into small bite-size peppers, onions, and celery. (I use the Valdivia Chopper to make a uniform size)
  4. Cut the cherry tomatoes in half and cube the cheddar cheese. 
  5. Next, make the dressing, mix together the mayo, olive oil, apple cider vinegar, and garlic powder. Whisk until smooth. 
  6. In a large bowl, larger than your serving bowl, combine the cooked pasta, the chopped cilantro, parsley, peppers, onions, celery, cherry tomatoes, and cheddar cheese. Toss. 
  7. Add the creamy dressing and toss to coat. Then add the arugula and toss again.  

Keywords: creamy arugula pasta salad with tomatoes