Lemon Arugula Pasta Salad: Refreshingly Easy Weeknight Delight
A refreshing Lemon Arugula Pasta Salad, perfect for busy weeknights, combining peppery arugula and sweet cherry tomatoes in a zesty lemon dressing.
Equipment
- large pot
- Colander
- Medium-sized Bowl
- whisk
- large mixing bowl
- spatula
Ingredients
For the Salad
- 2 cups Small Pasta (like fusilli or penne) Cooked until al dente
- 4 cups Arugula Peppery kick; spinach can serve as a substitute
- 1 pint Cherry Tomatoes Halved; diced bell peppers can be an alternative
- ½ cup Parmesan Cheese Grated; feta can be used for a tangy twist
For the Dressing
- ¼ cup Lemon Juice Freshly squeezed
- ¼ cup Olive Oil High-quality; avocado oil can be substituted
- to taste Salt
- to taste Pepper Garlic pepper can be used for extra flavor
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente for about 8-10 minutes.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- In a medium bowl, combine lemon juice, olive oil, salt, and pepper; whisk until emulsified.
- In a large mixing bowl, combine cooled pasta, arugula, halved cherry tomatoes, and grated Parmesan, and gently toss.
- Drizzle dressing over the salad and toss to coat every piece evenly.
- Taste and adjust seasoning with salt and pepper as needed.
- Cover the salad and refrigerate for at least 30 minutes before serving.
Notes
Use fresh, organic ingredients for the best flavor and customize with your favorite proteins or seasonal veggies.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg
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