Lemon Arugula Pasta Salad

A refreshing and vibrant dish that showcases the peppery bite of fresh arugula paired with perfectly cooked pasta, tossed in a zesty lemon dressing.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Calories: 250

8 oz whole wheat or gluten-free pasta Choose your preferred pasta type for a hearty base.
4 cups fresh arugula The star ingredient providing a fresh and peppery flavor.
2 tbsp freshly squeezed lemon juice Adds brightness and acidity to the salad.
3 tbsp extra virgin olive oil A rich source of healthy fats that enhances the dressing.
½ cup grated Parmesan cheese Offers a savory depth of flavor to complement the greens.
1 cup halved cherry tomatoes Sweetness and color elevate the overall taste and presentation.

Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
Whisk together lemon juice, olive oil, salt, and pepper in a small bowl until well combined.
In a large mixing bowl, combine the cooled pasta with arugula, cherry tomatoes, and Parmesan cheese.
Pour the dressing over the salad mixture and gently toss until evenly coated.
Taste and adjust seasoning if needed before serving chilled or at room temperature.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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