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Lemon Arugula Pasta Salad

Lemon pasta salad with peppery arugula is tossed in a bright lemon-garlic dressing and cooled until refreshing. Delicate angel hair is briefly wilted with arugula, then finished with shaved Parmesan and toasted pine nuts for a light citrus pasta salad.
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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
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Lemon arugula pasta salad
  • 1 lb angel hair or thin spaghetti
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 1 lemon zest of 2 lemons
  • 2 cloves garlic, minced
  • 4 cup fresh arugula
  • 0.5 cup Parmesan cheese, shaved
  • 0.25 cup pine nuts
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and chill
  1. Cook the angel hair or thin spaghetti according to package directions until al dente, then drain and rinse with cold water.
  2. Chill the pasta after rinsing for 5 minutes to cool it quickly before dressing.
  3. Toast the pine nuts on a sheet pan in a 350°F oven for 5-7 minutes, stirring once, until lightly golden and fragrant.
Make the lemon dressing
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks glossy and evenly combined.
Toss and assemble
  1. Toss the cooked pasta with the lemon dressing while it is still slightly warm, coating strands thoroughly.
  2. Add the fresh arugula and toss gently for 1-2 minutes, just until it wilts slightly but stays vibrant green.
  3. Top with shaved Parmesan and toasted pine nuts and toss once more very gently to distribute toppings.
  4. Chill for 30 minutes before serving to let the flavors meld.
  5. Toss again after chilling and adjust seasoning with additional salt and pepper if needed before serving.

Notes

Pro tip: rinse the pasta in cold water and keep it slightly warm when tossing with the dressing so it absorbs citrus without turning gummy. Refrigerate in a covered container for up to 3 days; the salad is best within 24 hours for the brightest arugula texture. Freezing is not recommended. For a lower-fat option, use reduced-fat Parmesan and keep the olive oil at 2 tbsp.