Description
This lemon arugula pasta salad is fresh and bright. It combines tender pasta with peppery arugula and a tangy lemon dressing. Perfect for a light lunch or side dish.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Add cooked pasta, arugula, cherry tomatoes, and Parmesan cheese to the bowl.
- Toss everything until well combined. Serve immediately or chill for later.
Notes
- You can add toasted pine nuts or sunflower seeds for crunch.
- For extra protein, add chickpeas or grilled tofu.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg