Description
Lemon Arugula Pasta Salad is a refreshing and vibrant dish that combines the peppery notes of arugula with tender pasta and a zesty lemon dressing. This delightful salad is perfect for summer picnics, barbecues, or as a light lunch option. With its bright colors and flavors, it’s sure to impress family and friends alike. Quick to prepare in just 20 minutes, this healthy recipe is packed with nutrients from whole wheat pasta and leafy greens. Plus, it’s highly customizable—add chickpeas for extra protein or quinoa for a gluten-free twist!
Ingredients
Scale
- 8 oz whole wheat or gluten-free pasta
- 4 cups fresh arugula
- 1 cup halved cherry tomatoes
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
Instructions
- Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain using a colander and rinse under cold water.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
- In a large mixing bowl, combine cooked pasta, arugula, cherry tomatoes, and Parmesan cheese. Mix gently.
- Pour the dressing over the salad mixture and toss gently until well coated.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg