Description
A refreshing lemon arugula pasta salad made with fresh greens, Parmesan, and cherry tomatoes — light, tangy, and perfect for any meal.
Ingredients
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
1. Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
3. In a large bowl, combine cooked pasta, arugula, cherry tomatoes, and Parmesan cheese.
4. Pour the dressing over the salad and toss gently until coated.
5. Adjust seasoning if needed; serve chilled or at room temperature.
Notes
Use freshly squeezed lemon juice for the best flavor.
Top with grilled chicken or shrimp for added protein.
Best served the same day, but can be refrigerated up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled and Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: lemon arugula pasta salad, pasta with salad, arugula pasta salad recipes, lemon parmesan pasta salad