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

In a mixing bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified. Set aside.

In a large salad bowl, combine cooled pasta, arugula, and cherry tomatoes. Add Parmesan cheese if desired and toss gently.

Drizzle dressing over the salad and toss again gently to coat. Adjust seasoning if necessary.

Cover and refrigerate for at least 30 minutes before serving to enhance flavors.