Lemon Arugula Pasta Salad

Ingredients

• 8 oz (about 2 cups) of your preferred pasta (e.g., fusilli, penne, or farfalle)
• 4 cups fresh arugula, rinsed and dried
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, about 8-10 minutes.
2. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until well combined.
4. In a large mixing bowl, add cooled pasta, arugula, cherry tomatoes, and cucumber. Drizzle the vinaigrette over the salad and gently toss to combine.
5. If desired, sprinkle feta cheese over the top of the salad and toss lightly.
6. For best results, let the salad sit in the refrigerator for at least 15 minutes before serving.

Nutrition