Lemon Arugula Pasta Salad
A Lemon Arugula Pasta Salad full of freshness and green goodness. The large fusilli pasta is tossed in fresh lemon juice and just a little olive oil to create this bright, vibrant salad, perfect for a cold lunch on a hot day!
Servings: 6
Calories: 389kcal
Ingredients
- 16 ounces fusilli pasta dry, commonly sold as a 1lb box
- 2 lemons juiced
- 4 tbsp olive oil extra virgin
- 1 1/2 cups arugula fresh leaves
- 1 pint cherry tomatoes halved
- salt & pepper to taste
Instructions
- Cook the pasta according to the instructions until it is al dente, usually 8-10 minutes. Drain the pasta and put it back in the large pot you cooked it in.
- Whisk the lemon juice with the olive oil, and season with the salt and pepper. Add the whole mixture to the pasta and heat over a low heat for 2 minutes until the pasta starts to absorb the lemon juice.
- Add the arugula and stir throughout the pasta until it just starts to wilt. Transfer everything to a large serving dish and add the halved cherry tomatoes. Either enjoy straight away warm, or refrigerate for up to 5 days in an airtight container and enjoy cold as a pasta salad!
Nutrition
Calories: 389kcal | Carbohydrates: 63g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 15mg | Potassium: 409mg | Fiber: 4g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 2mg