Description
Lemon Arugula Pasta Salad is a fresh, zesty dish made with tender pasta, peppery arugula, juicy cherry tomatoes, and a bright lemon dressing. Perfect for quick lunches, light dinners, or summer gatherings, this easy Italian-inspired salad comes together in just 20 minutes.
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
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook pasta until al dente (8–10 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large bowl, combine pasta, arugula, cherry tomatoes, and Parmesan cheese.
- Pour the dressing over the salad and toss gently to coat.
- Adjust seasoning if needed and serve chilled or at room temperature.
Notes
Use high-quality olive oil for the best flavor.
Sun-dried tomatoes can replace fresh tomatoes for a deeper taste.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
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