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Lemon Arugula Pasta Salad

Lemon pasta salad with delicate angel hair tossed with peppery arugula in a bright, garlicky lemon dressing. Chilled for 30 minutes so the flavors meld while the arugula stays gently wilted.
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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 Method Notes

Ingredients
  

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

Method
 

Cook and chill base
  1. Cook the angel hair pasta according to package directions, then drain and rinse with cold water.
  2. Transfer pasta to a bowl and let it cool slightly so it stays warm but not steaming.
  3. Chill the salad for 30 minutes before serving.
Make lemon dressing and assemble
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth and fragrant.
  2. Toss the pasta with the lemon dressing while the pasta is still slightly warm.
  3. Add arugula and toss gently until wilted slightly, keeping it vibrant green.
  4. Top with shaved Parmesan and toasted pine nuts.
  5. Toss again right before serving and adjust seasoning with more salt and pepper if needed.

Notes

Pro tip: Rinse the pasta in cold water to stop cooking and prevent a sticky salad—then toss while slightly warm so the lemon dressing clings. Store covered in the refrigerator for up to 3 days; it does not freeze well. For a lighter option, use reduced-fat Parmesan and swap half the olive oil for an equal amount of light olive oil.