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Zesty Lemon Arugula Pasta Salad Ready in 15 Minutes

This energizing Lemon Arugula Pasta Salad is quick, healthy, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 oz Pasta Use fusilli or penne; gluten-free is an option.
  • 4 cups Fresh Arugula Can substitute with baby spinach.
  • 1 cup Cherry Tomatoes Halved; diced cucumbers can replace.
  • ½ cup Grated Parmesan Cheese Consider nutritional yeast for vegan.
For the Dressing
  • 3 tbsp Olive Oil Can swap with avocado oil.
  • 2 tbsp Fresh Lemon Juice Lime juice is a great alternative.
  • Salt and Pepper To taste.

Equipment

  • large pot
  • mixing bowl
  • whisk
  • tongs

Method
 

Preparation Steps
  1. Cook the Pasta: Bring salted water to a boil, add pasta, and cook until al dente, about 7-10 minutes. Drain and rinse with cold water.
  2. Prepare the Dressing: Whisk together lemon juice and olive oil in a bowl, season with salt and pepper, and set aside.
  3. Combine Ingredients: In a bowl, mix cooled pasta, arugula, cherry tomatoes, and Parmesan. Toss to combine.
  4. Dress the Salad: Pour the dressing over the salad, toss gently to coat.
  5. Adjust Seasoning: Taste and adjust salt, pepper, or lemon juice as desired.
  6. Serve: Transfer to serving bowls, optionally sprinkle with more Parmesan and serve right away or chill for 30 minutes.

Notes

Keep pasta salad in an airtight container for up to 3 days in the fridge. Dressing should be kept separate until serving for best taste.