Description
A fresh and tangy pasta salad with tender pasta, peppery arugula, crisp vegetables, and a zesty lemon dressing, perfect for spring and summer meals.
Ingredients
- 2 cups pasta (penne, fusilli, or farfalle)
- 2 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh parsley or basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions until al dente, then drain and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to make the dressing.
- In a large bowl, toss the cooled pasta with arugula, cherry tomatoes, cucumber, red onion, and chopped herbs.
- Drizzle the lemon dressing over the salad.
- Toss gently to coat all ingredients evenly.
- Sprinkle grated Parmesan cheese on top if desired.
- Serve chilled or at room temperature.
Notes
- Add-ins: olives, roasted red peppers, or artichoke hearts enhance flavor.
- Greens swap: arugula can be replaced with spinach or mixed greens.
- Protein boost: add grilled chicken, shrimp, or chickpeas.
- Extra crunch: toasted pine nuts or almonds work well.
- Storage: keep leftovers in an airtight container in the fridge up to 2 days; add arugula fresh before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
