Description
A refreshing lemon arugula pasta salad that combines fresh ingredients for a light meal.
Ingredients
Scale
- 8 oz pasta
- 4 cups arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and cool.
- In a large bowl, combine arugula, cherry tomatoes, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Add the cooled pasta to the salad mixture.
- Drizzle the dressing over the salad and toss to combine.
- Serve immediately or chill before serving.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to add grilled chicken or shrimp for extra protein.
- You can substitute arugula with spinach if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Lemon Arugula Pasta Salad