Boil a large pot of salted water, then add pasta and cook according to package instructions until al dente. Drain and set aside to cool slightly.

In a mixing bowl, whisk together the juice and zest of one lemon with olive oil, salt, and pepper. Taste and adjust seasoning as necessary.

In a large mixing bowl, combine the cooked pasta, arugula, halved cherry tomatoes, and parmesan cheese. Drizzle the lemon dressing on top.

Gently toss everything together until the pasta and vegetables are evenly coated in the dressing.

Serve immediately, or let it chill in the refrigerator for a bit if you prefer a cooler salad.