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Lemon Arugula Pasta Salad

Lemon pasta meets peppery arugula in a bright, tangy citrus dressing that lightly wilts the greens. This light pasta salad is tossed with shaved Parmesan and toasted pine nuts, then chilled for a refreshing finish.
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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
  

angel hair or thin spaghetti
  • 1 lb angel hair or thin spaghetti, broken into thirds
olive oil
  • 0.25 cup olive oil
lemon juice
  • 0.25 cup lemon juice
lemon zest
  • 2 zest of 2 lemons
garlic
  • 2 clove garlic, minced
arugula
  • 4 cup fresh arugula
Parmesan cheese
  • 0.5 cup Parmesan cheese, shaved
pine nuts
  • 0.25 cup pine nuts, toasted
salt and pepper
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and rinse pasta
  1. Cook angel hair or thin spaghetti according to package directions, then drain and rinse with cold water to stop the cooking and cool it down quickly.
Make lemon dressing
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until combined and glossy.
Toss and finish
  1. Toss the pasta with the lemon dressing while still slightly warm so it absorbs the citrus flavor.
  2. Add fresh arugula and toss gently until wilted slightly, keeping the greens bright.
  3. Top with shaved Parmesan and toasted pine nuts for a salty, nutty finish.
  4. Chill the salad for 30 minutes before serving to let flavors meld and the dressing set.
  5. Toss again and adjust seasoning before serving for balanced lemon, salt, and pepper in every bite.

Notes

For the best texture, toast the pine nuts until fragrant and just lightly golden before adding them—this keeps them crisp after chilling. Refrigerate in a sealed container up to 3 days; the arugula will soften further but stays flavorful. Freezing isn’t recommended. For a dairy-light swap, use shaved Pecorino or a vegetarian hard cheese alternative in place of Parmesan.