Lemon Arugula Pasta Salad
A bright and peppery pasta salad with fresh arugula, sweet cherry tomatoes, and a zesty lemon vinaigrette. Perfect for picnics and potlucks.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound pasta (rotini or penne work well)
- 5 ounces fresh arugula
- 1 pint cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, arugula, cherry tomatoes, Parmesan cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat.
- Serve immediately or chill for later.
Notes
- For a heartier meal, add grilled chicken or chickpeas.
- Adjust lemon juice and seasoning to your taste.
- This salad is best enjoyed within 2-3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Find it online: https://gourmetgaze.com/lemon-arugula-pasta-salad/