Description
A refreshing Lemon Arugula Pasta Salad that combines the tang of lemon with fresh arugula, cherry tomatoes, and Parmesan cheese, perfect for summer gatherings.
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: Bring a large pot of salted water to a rolling boil. Add in the pasta and cook until al dente, about 8-10 minutes. Drain the pasta well and rinse it quickly under cold water to halt cooking.
- Prepare the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, and pepper until they blend into a smooth dressing.
- Combine Ingredients: In a large mixing bowl, toss together the cooled pasta, vibrant arugula, halved cherry tomatoes, and grated Parmesan cheese.
- Dress the Salad: Pour the luscious dressing over the salad mixture and gently toss everything together until every bite is coated.
- Serve and Enjoy: Taste and adjust seasoning as needed. Enjoy the pasta salad chilled or at room temperature.
Notes
Make-ahead tips: Prepare the pasta and dressing in advance, combine shortly before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg