Description
Bright citrus notes and peppery greens toss with chewy pasta and creamy Parmesan, delivering a refreshing crunch and zesty finish perfect for warm afternoons.
Ingredients
- 12 oz pasta
- 4 cups arugula
- 1 cup cherry tomatoes halved
- 1/2 cup shaved Parmesan cheese
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/3 cup extra-virgin olive oil
- 1 clove garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions.
- Drain pasta and rinse under cold water until cool, then shake off excess moisture.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and black pepper.
- Place pasta in a large bowl, add cherry tomatoes and Parmesan cheese, and pour dressing over the top.
- Gently toss to combine, then add arugula and lightly toss until the greens are evenly distributed.
- Serve immediately or chill in the refrigerator for 30 minutes for a cooler salad.
Notes
- The salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- For extra protein, stir in grilled chicken, shrimp, or chickpeas.
- Swap arugula for baby spinach or mixed greens if preferred.
- Adjust lemon juice and olive oil to taste for a brighter or milder dressing.