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Lemon Arugula Pasta Salad

A light and refreshing pasta salad combining zesty lemon and fresh arugula, perfect for warm days.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (such as rotini or penne) Use whole grain or gluten-free pasta if desired.
  • 2 cups fresh arugula
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled Can substitute with goat cheese for variation.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice Fresh lemon juice preferred.
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and let it cool.
  2. In a large bowl, combine the cooked pasta, arugula, cherry tomatoes, red onion, and feta cheese.
Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
  2. Pour the dressing over the pasta salad and toss to combine.
Serving
  1. Serve chilled or at room temperature.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Stir well before serving again. This salad is also great for picnics and potlucks.