Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, 8-10 minutes. Drain and rinse under cold water.

In a bowl or jar, combine lemon juice, olive oil, salt, and pepper. Whisk until well blended.

In a large mixing bowl, combine cooled pasta, arugula, cherry tomatoes, and Parmesan. Toss gently to mix.

Drizzle dressing over salad. Toss gently to coat ingredients uniformly.

Taste and adjust seasoning, adding more salt or pepper if necessary.

Transfer salad to serving dishes. Garnish with additional Parmesan and arugula. Serve chilled or at room temperature.