Lemon Arugula Pasta Salad
If you’re in search of a light and vibrant dish, this Lemon Arugula Pasta Salad is the perfect choice! Filled with fresh arugula, juicy cherry tomatoes, and a zesty lemon dressing, this salad is not only quick to prepare but also nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Assembling
- Cuisine: Italian
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 in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
- In a large bowl, combine the cooled pasta, arugula, cherry tomatoes, and Parmesan cheese.
- Pour the dressing over the salad and toss gently until well coated.
- Taste and adjust seasoning if needed; serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://thecookingboard.com/lemon-arugula-pasta-salad/