Description
Lemon Arugula Pasta Salad is a fresh and vibrant dish featuring peppery arugula, tender pasta, juicy cherry tomatoes, and Parmesan cheese tossed in a bright lemon dressing. Perfect for a light lunch or refreshing side dish.
Ingredients
- 8 ounces whole wheat or gluten-free pasta
- 4 cups fresh arugula
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Salt and black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
3. In a large mixing bowl, combine the cooled pasta, fresh arugula, cherry tomatoes, and grated Parmesan cheese.
4. Pour the lemon dressing over the salad and toss gently until everything is evenly coated.
5. Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
For extra flavor, add lemon zest or a pinch of red pepper flakes.
This salad can be made ahead and stored in the refrigerator for up to 2 days.
If making in advance, add the arugula just before serving to keep it fresh and vibrant.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg