Description
This vibrant Rotini Pasta Salad is a fresh and flavorful dish perfect for a quick lunch or a light dinner. Featuring al dente rotini pasta, peppery arugula, juicy cherry tomatoes, and tangy artichoke hearts, all tossed in a simple lemon and olive oil dressing, then topped with freshly grated Parmesan cheese. Ready in just 20 minutes, this salad balances zesty and savory notes, making it a delightful and easy meal or side.
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 the rotini pasta and cook until al dente, about 8 to 10 minutes. Stir occasionally to prevent sticking.
- Drain and toss pasta: Drain the cooked pasta in a colander and gently toss to loosen the pieces so they don’t clump together.
- Prepare dressing and combine: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, salt, and pepper. In a large bowl, combine the drained pasta, chopped artichoke hearts, arugula, and halved cherry tomatoes. Pour the dressing over and toss gently to coat evenly.
- Add cheese and serve: Sprinkle the freshly grated Parmesan cheese over the top. You can serve the salad immediately for a fresh taste or chill it in the refrigerator for 30 minutes to let the flavors meld and enhance.
Notes
- For a creamier dressing, you can add a spoonful of mayonnaise or Greek yogurt.
- Chilling the salad before serving helps the flavors to meld and enhances the taste.
- Use gluten-free rotini pasta if you need to make this recipe gluten-free.
- Add grilled chicken or chickpeas to boost protein for a more filling meal.
- Store leftovers covered in the refrigerator for up to 2 days.
