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–+ servings
Lemon Arugula Pasta Salad

Zesty Lemon Arugula Pasta Salad for a Bright, Fresh Meal

A vibrant Lemon Arugula Pasta Salad that brings a burst of freshness to your table in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli Pasta Substitute with gluten-free pasta if needed.
For the Dressing
  • 2 juiced Lemons Use fresh lemons for the best taste.
  • 1/4 cup Extra virgin olive oil Avoid vegetable oil as it lacks flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Pepper Essential for seasoning.
For the Salad
  • 4 cups Fresh Arugula Can be replaced with baby kale or spinach.
  • 1 cup Cherry Tomatoes Substitute with diced bell peppers if desired.

Equipment

  • large pot
  • colander
  • whisk
  • Serving dish

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add fusilli pasta and cook until al dente, about 8–10 minutes. Drain and set aside.
  2. In the same pot, combine lemon juice and olive oil. Season with salt and pepper, whisking until well blended.
  3. Return the drained pasta to the pot and pour the dressing over it. Toss gently and heat on low for 2 minutes.
  4. Add the arugula to the pot, folding it gently into the warm pasta until slightly wilted, about 1 minute.
  5. Transfer to a serving dish and fold in the halved cherry tomatoes.
  6. Serve warm or transfer to an airtight container and refrigerate for later.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

To maintain freshness, add tomatoes just before serving if preparing in advance.

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