Description
A refreshing summer pasta salad featuring lemon and arugula, perfect for warm weather.
Ingredients
Scale
- 8 ounces of pasta (fusilli or penne)
- 4 cups of fresh arugula
- 1 cup of cherry tomatoes, halved
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of lemon zest
- 1 clove of garlic, minced
- Salt and pepper to taste
- Optional: 1/4 cup of toasted pine nuts
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, arugula, cherry tomatoes, and Parmesan cheese.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients.
- If using, sprinkle the toasted pine nuts on top before serving.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Substitute arugula with spinach or kale for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg