Description
This vibrant Rotini Pasta Salad combines al dente rotini with fresh arugula, juicy cherry tomatoes, tangy lemon juice, and savory Parmesan cheese. Drizzled with extra virgin olive oil and seasoned with salt and pepper, it’s a quick, refreshing dish perfect for lunch or a light dinner, ready in just 20 minutes.
Ingredients
Scale
Salad Ingredients
- 8 oz rotini pasta
- 1 cup canned artichoke hearts, drained and chopped
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
Dressing
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8 to 10 minutes. Stir occasionally to prevent sticking.
- Drain and Cool: Once cooked, drain the pasta well and transfer to a large mixing bowl. Toss gently to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper until well combined.
- Combine Salad Ingredients: Add the chopped artichoke hearts, halved cherry tomatoes, and fresh arugula to the pasta. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Add Cheese and Serve: Sprinkle freshly grated Parmesan cheese on top. Serve immediately for a fresh taste, or chill the salad in the refrigerator for 30 minutes to let the flavors meld before serving.
Notes
- For extra flavor, add some chopped fresh basil or parsley when tossing the salad.
- Can be made a few hours ahead and chilled to allow flavors to develop.
- Use gluten-free pasta for a gluten-free version.
- Serve as a side dish or a light main course.
- Adjust seasoning with salt and pepper according to taste before serving.
