Begin by bringing a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook for 8 to 10 minutes until al dente, stirring occasionally.

In a small mixing bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, salt, and black pepper until emulsified.

Place the pot over low heat for 2 minutes, stirring gently until the pasta warms up and starts to absorb the flavors of the lemon dressing.

Remove the pot from heat and fold in the fresh arugula, stirring gently until the greens just start to wilt.

Transfer the pasta and arugula mixture to a serving dish. Gently toss in the halved cherry tomatoes.

Serve the Lemon Arugula Pasta Salad immediately or let it chill for at least 30 minutes if you prefer it cold.