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Pasta Salad with Arugula and Lemon

Pasta Salad with Arugula and Lemon for a Fresh Summer Bite

Enjoy a quick, nutritious Pasta Salad with Arugula and Lemon, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups short pasta (e.g., fusilli) Choose gluten-free if desired.
  • 4 cups fresh arugula Can substitute with baby spinach.
  • 1 cup cherry tomatoes Halved.
  • 1/4 cup olive oil Extra virgin preferred.
  • 1 each fresh lemon Juice only.
  • 1/4 cup pine nuts Toast for added flavor.
  • 1/4 cup Parmesan cheese Use nutritional yeast for vegan option.
For the Dressing
  • 1/4 cup olive oil Extra virgin preferred.
  • 1 each fresh lemon Juice only.

Equipment

  • pot
  • skillet
  • bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Cook the pasta according to package instructions for 8-10 minutes in salted boiling water. Drain and rinse with cool water.
  2. Whisk together the olive oil and lemon juice in a bowl to make the dressing.
  3. Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until golden.
  4. Combine warm pasta with the dressing in a mixing bowl.
  5. Fold in cherry tomatoes and toasted pine nuts.
  6. Gently fold in fresh arugula just before serving.
  7. Serve immediately and enjoy!

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container for up to 3 days; keep arugula separate until serving.

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