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Arugula Pasta Salad

A delicious summer arugula pasta salad recipe that's easy, has few ingredients, and tastes amazing!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 1 people
Calories 1233.8 kcal

Equipment

  • 1 Medium Pot
  • 1 Colander
  • 1 Serving Bowl
  • 1 Tongs or Large Spoon For tossing ingredients
  • 1 Cutting Board and Knife For preparing tomatoes and garlic

Ingredients
  

Main

  • 3 cups water
  • ½ cup rotini pasta
  • 7 medium cherry tomatoes halved
  • 2 tablespoons olive oil
  • ½ medium lemon juiced
  • 1 teaspoon minced garlic
  • salt and ground black pepper to taste
  • ¾ cup arugula

Instructions
 

  • Bring 3 cups water in a medium pot to a boil; add rotini and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool for 3 minutes.
  • Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and black pepper; toss to coat. Add arugula; toss until well combined.

Notes

1. Ensure pasta is cooked al dente; overcooked pasta will become mushy in the salad. Cooling it briefly helps prevent overcooking and allows it to absorb the dressing better. If time permits, run cold water over the drained pasta to stop cooking quickly, then drain very well. 2. Add the arugula last, just before serving, to prevent it from becoming overly wilted and soggy. 3. Adjust seasoning (salt, pepper, lemon juice) to taste just before serving. A pinch of red pepper flakes could add a pleasant kick. 4. Consider adding crumbled feta cheese or shaved Parmesan for an extra layer of flavor and texture.