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Lemon Arugula Pasta Salad

A fresh and vibrant pasta salad featuring arugula and a zesty lemon dressing, perfect for a quick lunch or a side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (e.g., fusilli or rotini)
  • 2 cups arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
Topping
  • Parmesan cheese (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
  2. Drain the pasta well and rinse under cold water to stop the cooking process.
  3. In a large bowl, mix the cooked pasta, arugula, halved cherry tomatoes, and thinly sliced red onion.
Dressing
  1. In a separate small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
  2. Taste the dressing and adjust the seasoning if necessary.
Combine and Serve
  1. Pour the dressing over the pasta salad and toss gently to combine.
  2. Chill the salad or serve it at room temperature.
  3. If desired, sprinkle freshly grated Parmesan cheese on top before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3 days. For a spicy version, add red pepper flakes to the dressing. A healthier version can be made by swapping olive oil with Greek yogurt.