Description
Lemon Arugula Pasta Salad combines al dente pasta with peppery arugula, cherry tomatoes, and a bright lemon-Parmesan dressing for a refreshing Italian-inspired 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
Salt and pepper to taste
Instructions
1. Cook the pasta in salted boiling water until al dente (8–10 minutes). Drain and rinse.
2. Whisk together lemon juice, olive oil, salt, and pepper.
3. Combine pasta, arugula, cherry tomatoes, and Parmesan in a large bowl.
4. Pour dressing over salad and toss gently.
5. Serve chilled or at room temperature.
Notes
For added crunch, top with toasted pine nuts or roasted chickpeas. Substitute feta for Parmesan for a tangy variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
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