Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Drain and rinse under cold water.

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

In a large mixing bowl, combine the cooled pasta, arugula, and cherry tomatoes. Add Parmesan cheese if desired.

Drizzle the dressing over the pasta salad and toss gently to coat.

Taste and adjust seasoning with salt and pepper as needed.

Cover and chill in the refrigerator for at least 30 minutes before serving.