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Lemon Arugula Pasta Salad

Lemon pasta salad with peppery arugula in a bright lemon dressing—delicate angel hair tossed warm so it lightly wilts. Finished with shaved Parmesan and toasted pine nuts for a fresh, citrusy Mediterranean side.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Angel hair or thin spaghetti
  • 1 lb angel hair or thin spaghetti Broken into thirds
  • 1 salt To taste
  • 1 black pepper To taste
Lemon dressing
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 1 lemon zest Zest of 2 lemons
  • 2 garlic Minced
  • 1 salt To taste
  • 1 black pepper To taste
Fresh arugula
  • 4 cup arugula Fresh
  • 1 cup arugula Fresh
Toppings
  • 0.5 cup Parmesan cheese Shaved
  • 0.25 cup pine nuts Toasted

Equipment

  • 1 sheet pan

Method
 

Cook and chill the base
  1. Cook angel hair or thin spaghetti according to package directions until al dente, then drain and rinse with cold water to stop the cooking.
  2. Chill the rinsed pasta in the refrigerator for 30 minutes to help it cool evenly before assembling.
Make the lemon dressing
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until smooth and well combined.
Toss and finish
  1. Toss the cooled pasta with the lemon dressing while still slightly warm so it absorbs the citrus flavor.
  2. Add arugula and toss gently until it wilts slightly but stays bright green.
  3. Top with shaved Parmesan and toasted pine nuts for a salty, nutty finish.
  4. Chill for 30 minutes before serving, then toss again and adjust seasoning before serving.

Notes

For best texture, rinse the pasta in cold water thoroughly so the strands don’t clump, then toss with the dressing while it’s just warm (not hot). Refrigerate leftovers in a sealed container for up to 3 days; the salad does not freeze well. Vegetarian swap: keep Parmesan or use a vegetarian hard cheese substitute if needed.