Lemon Arugula Pasta Salad – A Quick, Light, and Healthy Meal
Lemon Arugula Pasta Salad is a light and refreshing dish featuring peppery arugula, juicy cherry tomatoes, and al dente pasta tossed in a zesty lemon dressing. Perfect as a summer side or a quick lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Italian
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
- Salt and pepper to taste
Instructions
1. Cook the pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooled pasta, arugula, cherry tomatoes, and Parmesan cheese.
4. Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
To make it vegan, simply omit the Parmesan or use a dairy-free alternative.
This salad can be prepped ahead and stored in the fridge for up to 2 days.
Add grilled chicken, chickpeas, or avocado for a heartier meal.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://paulakitchen.com/lemon-arugula-pasta-salad/