Zesty Lemon Arugula Pasta Salad for Effortless Summer Feasts

Revitalize your summer meals with our Lemon Arugula Pasta Salad, a quick, nutritious delight bursting with fresh flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 4 servings

Course: Salad

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz Fusilli or Penne Pasta Choose your preferred pasta shape.
4 cups Fresh Arugula Fresh is key for the best quality.
1 cup Cherry Tomatoes Halved, using ripe, firm tomatoes.
1/2 cup Parmesan Cheese Can be substituted for a plant-based alternative.

For the Dressing

1/4 cup Fresh Lemon Juice Always opt for fresh over bottled.
1/4 cup Extra Virgin Olive Oil Use high-quality for the best flavor.
to taste Salt Essential for flavor enhancement.
to taste Black Pepper Freshly ground recommended.

Equipment

large pot
Colander
mixing bowl
whisk
Salad Tongs

Method

Cooking and Combining Steps

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste.
In a large bowl, toss together the cooled pasta, arugula, and halved cherry tomatoes.
Drizzle the dressing over the salad and toss until everything is evenly coated.
Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving, or serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 34gProtein: 10gFat: 15gSaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Chill the salad for enhanced flavor and enjoy as a light main or side dish.

Tried this recipe?

Let us know how it was!