Description
A light and refreshing pasta salad that combines the peppery flavor of arugula with zesty lemon and the richness of Parmesan cheese.
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 in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
- In a large bowl, combine cooked pasta, arugula, cherry tomatoes, and Parmesan cheese.
- Pour the dressing over the salad and toss gently until coated.
- Adjust seasoning if needed; serve chilled or at room temperature.
Notes
- For a vegan option, you can omit the Parmesan cheese or use a dairy-free alternative.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Lemon Arugula Pasta Salad, Pasta Salad, Arugula Salad, Summer Salad