Bring a large pot of salted water to a boil over high heat. Add 8 ounces of pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine 2 tablespoons of fresh lemon juice with 3 tablespoons of olive oil. Add salt and black pepper to taste. Whisk until well combined.

In a large mixing bowl, combine the cooled pasta with 4 cups of fresh arugula and 1 cup of halved cherry tomatoes. Fold in ½ cup of grated Parmesan cheese.

Drizzle the prepared lemon dressing over the pasta mixture. Toss gently to ensure all ingredients are coated in the dressing.

Taste your salad and adjust seasoning with more salt or black pepper as needed.

Transfer the salad to serving plates. Optionally, add more grated Parmesan on top before serving.