Lemon Arugula Pasta Salad
A vibrant and refreshing salad combining the zesty flavor of lemon with crisp arugula and hearty pasta, perfect for any occasion.
Ingredients
Pasta and Base Ingredients
- 8 oz whole wheat or gluten-free pasta Whole wheat pasta brings a nutty flavor and chewy texture.
- 4 cups fresh arugula Tender leaves that infuse the salad with a peppery punch.
- 1 cup halved cherry tomatoes Juicy tomatoes provide a pop of color and freshness.
- ½ cup grated Parmesan cheese Adds depth and creaminess to the salad.
Dressing Ingredients
- 2 tbsp freshly squeezed lemon juice Adds a refreshing tartness to the dish.
- 3 tbsp extra virgin olive oil Enhances every bite with its rich, fruity flavor.
Instructions
Preparation
- In a large pot, bring salted water to a rolling boil. Add your chosen pasta and cook until al dente, about 8-10 minutes.
- Once cooked, drain the pasta and rinse it under cold water to halt the cooking process.
Make the Dressing
- In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, salt, and pepper.
Combine the Salad
- In a large bowl, combine the cooled pasta, fresh arugula, halved cherry tomatoes, and grated Parmesan cheese.
- Pour the lemon dressing over the pasta mixture and gently toss to ensure everything is coated with the dressing.
Season and Serve
- Taste and adjust the seasoning with additional salt or pepper as needed.
- The salad can be served chilled or at room temperature.
Notes
To make the salad extra special, use fresh lemon juice instead of bottled and don’t skimp on the Parmesan cheese.