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Lemon Arugula Pasta Salad

Lemon pasta salad with peppery arugula and a bright lemon-garlic dressing. Delicate angel hair is tossed slightly warm so the arugula wilts just a little, then chilled for a fresh, light 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: 615
Ingredients Equipment Method Notes

Ingredients
  

angel hair or thin spaghetti
  • 1 lb angel hair or thin spaghetti Broken into thirds
  • Salt and pepper to taste To taste for seasoning the pasta water and dressing
lemon dressing
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons Zest of 2 lemons
  • 2 garlic Minced
  • Salt and pepper to taste To taste for dressing
arugula and toppings
  • 4 cup fresh arugula
  • 0.5 cup Parmesan cheese, shaved Shaved
  • 0.25 cup pine nuts Toasted

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and rinse the pasta
  1. Cook angel hair or thin spaghetti according to package directions until tender, then drain.
  2. Rinse the drained pasta with cold water so it stops cooking and stays delicate.
Make the lemon dressing
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks glossy and evenly combined.
Toss and slightly wilt the arugula
  1. Toss the rinsed pasta with the lemon dressing while it is still slightly warm so it absorbs the citrus flavor.
  2. Add fresh arugula and toss gently until it wilts slightly but stays bright green.
Finish with toppings
  1. Top the pasta salad with shaved Parmesan and toasted pine nuts.
Chill, then final toss
  1. Chill the pasta salad for 30 minutes before serving to let the flavors meld.
  2. Toss again right before serving and adjust seasoning with salt and pepper to taste.

Notes

Pro tip: rinse the pasta thoroughly and dress it while still slightly warm—this keeps the texture tender and helps the arugula soften just a bit. Refrigerate leftovers in a covered container up to 3 days; the arugula may soften further but will still taste great. Freezing is not recommended. Dietary swap: use grated vegan Parmesan to keep it dairy-free while keeping a salty, nutty topping.