Cook the pasta in salted boiling water until it reaches al dente texture (about 8-10 minutes). Drain and rinse under cold water.

In a small bowl, whisk together freshly squeezed lemon juice, extra virgin olive oil, salt, and pepper.

In a large bowl, combine the cooked pasta, fresh arugula, halved cherry tomatoes, and grated Parmesan cheese. Toss gently.

Pour the prepared dressing over the salad mixture and toss gently until well coated. Adjust seasoning if needed.

Serve chilled or at room temperature.