Lemon Arugula Pasta Salad (Print)
Light pasta tossed with peppery arugula, tangy lemon dressing, cherry tomatoes and Parmesan for a refreshing summer dish.
# Ingredients:
→ Pasta
01 -
225g whole wheat or gluten-free pasta
→ Vegetables
02 -
4 cups fresh arugula
03 -
1 cup halved cherry tomatoes
→ Dressing
04 -
2 tbsp freshly squeezed lemon juice
05 -
3 tbsp extra virgin olive oil
06 -
Salt and pepper to taste
→ Dairy
07 -
½ cup grated Parmesan cheese
# Directions:
01 -
Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water to stop the cooking process.
02 -
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
03 -
In a large bowl, combine the cooled pasta, fresh arugula, halved cherry tomatoes, and grated Parmesan cheese.
04 -
Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
05 -
Adjust seasoning if needed and serve chilled or at room temperature for optimal flavor.
# Notes:
01 -
This salad can be prepared up to 4 hours in advance and refrigerated. Add the arugula just before serving to maintain its crispness.