Description
A refreshing Lemon Arugula Pasta Salad, perfect for lunch or as a side for dinner, packed with flavors and colors.
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- Cook the pasta according to the package instructions until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
- Prepare the salad by combining the cooled pasta, fresh arugula, halved cherry tomatoes, and sliced red onion in a large bowl.
- Make the dressing in a small bowl by whisking together olive oil, lemon juice, lemon zest, salt, and pepper.
- Combine the dressing with the pasta salad and toss until well coated.
- Serve immediately or refrigerate for about 30 minutes to meld flavors. Garnish with Parmesan cheese if desired.
Notes
Store in an airtight container in the fridge for 2-3 days. Keep dressing separate until serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg