In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Stir occasionally to prevent sticking.

While the pasta cooks, whisk together the lemon juice, zest, garlic, olive oil, salt, and pepper in a bowl for the dressing.

Once the pasta is cooked, drain it in a colander and rinse under cold water to stop cooking.

In a large mixing bowl, combine the pasta and arugula gently; the warmth from the pasta will slightly wilt the arugula.

Pour the dressing over the salad and toss to coat evenly.

If using, sprinkle with freshly grated Parmesan cheese and add cherry tomatoes for color. Serve immediately or let it chill for about 15 minutes.