Lemon Arugula Pasta Salad: 20 Minute Bright Dinner
A fresh and tangy pasta salad with lemon, arugula, and simple ingredients. Perfect for a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossed
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (such as fusilli or penne)
- 3 cups fresh arugula
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk lemon juice, olive oil, and garlic.
- Add cooked pasta and arugula to the bowl. Toss well.
- Sprinkle with Parmesan cheese, salt, and pepper. Toss again.
- Serve immediately or refrigerate for 30 minutes for a chilled salad.
Notes
- You can use any short pasta shape.
- Add cherry tomatoes for extra color.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 5 mg