Quick Lemon Arugula Pasta Salad
A refreshing salad with lemon, peppery arugula, and pasta, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking Required
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz bowtie pasta
- 4 cups fresh arugula
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Parmesan cheese, grated
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Bring a pot of salted water to a boil, then cook the bowtie pasta according to package instructions until al dente. Drain and cool slightly.
- In a large bowl, combine the cooked bowtie pasta, arugula, and sun-dried tomatoes. Toss gently.
- In a smaller bowl, whisk together lemon juice, garlic, olive oil, salt, and pepper.
- Pour the vinaigrette over the pasta salad mixture and toss to combine.
- Finish by topping with Parmesan cheese and serve immediately or chill.
Notes
For a vegan version, omit the Parmesan cheese or use a vegan alternative. Leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg