Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium bowl, combine lemon juice, olive oil, salt, and pepper. Whisk until smooth and emulsified.

In a large mixing bowl, combine cooled pasta, arugula, cherry tomatoes, and Parmesan cheese. Toss lightly.

Drizzle the dressing over the salad mixture and toss everything together until evenly coated.

Taste and adjust seasoning with more salt or pepper if needed.

Transfer the salad to the refrigerator and let it chill for at least 30 minutes before serving.