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Lemon Arugula Pasta Salad

Lemon pasta salad with peppery arugula tossed in a bright citrus dressing for a light, fresh side dish. Angel hair pasta is lightly wilted with arugula, topped with shaved Parmesan and toasted pine nuts.
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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: 520
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
  • 0.5 lemons (zest of 2 lemons) Zest only; juice used separately.
  • 2 clove garlic Minced.
  • 4 cup fresh arugula
  • 0.5 cup Parmesan cheese Shaved.
  • 0.25 cup pine nuts Toasted.
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and chill-ready prep
  1. Bring a large pot of salted water to a boil and cook angel hair or thin spaghetti according to package directions, then drain and rinse with cold water to stop cooking.
  2. Add pine nuts to a sheet pan and toast at 350°F for 4 to 6 minutes until lightly golden, then cool slightly.
Make the lemon dressing and assemble
  1. In a large bowl, whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the dressing is smooth and fragrant.
  2. Toss the drained pasta with the lemon dressing while the pasta is still slightly warm so it absorbs the citrus flavor.
  3. Add fresh arugula and toss gently for 30 to 60 seconds until the arugula is wilted slightly but still bright green.
  4. Top with shaved Parmesan and the toasted pine nuts.
  5. Chill the pasta salad for 30 minutes before serving to help it set and taste more balanced.
  6. Toss again and adjust seasoning with a final pinch of salt and pepper before serving.

Notes

Pro tip: rinse the pasta thoroughly to cool it fast and prevent clumping, then toss with dressing while warm for better coating. Refrigerate in a covered container up to 3 days; for best texture, add arugula just before the first toss if possible. Freezing is not recommended because the arugula and pasta texture can degrade. For a dairy-light swap, use a hard aged vegan Parmesan-style alternative in place of shaved Parmesan.