Fresh & Easy Arugula Pasta Salad Recipe for a Light, Healthy Meal
A fresh, zesty pasta salad featuring arugula, tomatoes, and lemon vinaigrette—ready in minutes!
Ingredients
- 3 cups cooked pasta (fusilli or penne works best)
- 2 cups fresh arugula
- 1 cup cherry tomatoes, halved
- ¼ cup shaved Parmesan cheese
- ¼ cup red onion, thinly sliced (optional)
- Salt and pepper to taste
For the Lemon Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp honey (optional)
Instructions
- Follow the directions on the pasta package to cook it. To cool, drain and rinse with cold water.
- Combine the olive oil, lemon juice, mustard, garlic, and honey in a small bowl or jar. Add salt and pepper for seasoning.
- The cooked pasta, arugula, red onion, cherry tomatoes, and Parmesan should all be combined in a large mixing basin.
- Over the salad, drizzle the vinaigrette and gently toss to mix.
- Serve right away or chill for 15 minutes to allow the flavors to meld.
Notes
- Add grilled chicken, tuna, or chickpeas for a protein boost.
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.