Description
Lemon artichoke arugula pasta salad is a refreshing and vibrant dish that perfectly balances zesty lemon, earthy artichokes, and peppery arugula. Ideal for summer gatherings or cozy dinners, this salad is a delightful medley of flavors that’s quick to prepare and visually stunning. Each bite bursts with freshness, making it a crowd-pleaser at any occasion. Serve chilled or at room temperature for maximum enjoyment.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup canned artichoke hearts, drained and chopped
- 4 cups fresh arugula
- 1/4 cup freshly squeezed lemon juice
- 1 cup cherry tomatoes, halved
- 1/3 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain and let cool.
- While the pasta cooks, prepare the artichokes and cherry tomatoes.
- In a bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large bowl, combine cooked pasta, artichokes, tomatoes, arugula, and dressing; toss gently.
- Top with Parmesan cheese and serve immediately or chill for 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg