Lemon Arugula Pasta Salad
A vibrant and refreshing pasta salad featuring zesty lemon, peppery arugula, and halved cherry tomatoes, perfect for spring gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz whole wheat or gluten-free pasta
- 4 cups fresh arugula
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
- 1 cup halved cherry tomatoes
Instructions
- Cook the Pasta: Boil salted water, add pasta, and cook until al dente (8-10 minutes). Drain and rinse under cold water.
- Make the Dressing: Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
- Combine Ingredients: In a mixing bowl, combine the cooled pasta, arugula, halved cherry tomatoes, and Parmesan cheese.
- Dress the Salad: Toss the salad with the lemon dressing until evenly coated.
- Final Touches: Taste and adjust seasoning as needed. Serve immediately or chill for later.
Notes
For best results, dress the salad just before serving to prevent sogginess. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Find it online: https://us.recipesfood.org/lemon-arugula-pasta-salad/
