Description
A vibrant and refreshing pasta salad infused with lemon, peppery arugula, and sweet cherry tomatoes, perfect for any occasion.
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 the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the dressing: In a small bowl, whisk together lemon juice, olive oil, a pinch of salt, and pepper.
- Combine ingredients: In a large mixing bowl, toss together the cooled pasta, arugula, cherry tomatoes, and Parmesan.
- Dress the salad: Pour the lemon dressing over the salad and gently toss to coat.
- Taste and serve: Adjust seasoning if needed, then serve chilled or at room temperature.
Notes
Can be made ahead of time. Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg