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Lemon Arugula Pasta Salad

Lemon pasta tossed with peppery arugula in a bright citrus dressing, finished with shaved Parmesan and toasted pine nuts. This light pasta salad is gently wilted and chilled for a fresh, tangy bite.
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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
Olive oil
  • 0.25 cup olive oil
Lemon juice
  • 0.25 cup lemon juice
Lemons (zest)
  • 2 lemons zest for dressing
Garlic
  • 2 cloves garlic minced
Fresh arugula
  • 4 cups fresh arugula
Parmesan cheese
  • 0.5 cup Parmesan cheese shaved
Pine nuts
  • 0.25 cup pine nuts toasted
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and chill-ready setup
  1. Cook the angel hair or thin spaghetti according to package directions, then drain and rinse with cold water until cool.
  2. Add the pine nuts to a dry sheet pan and toast at 350°F for 3–5 minutes, stirring once, until lightly golden and fragrant.
Make the lemon dressing
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the mixture looks glossy and evenly combined.
Toss and assemble
  1. Toss the rinsed pasta with the lemon dressing while the pasta is still slightly warm so it absorbs the citrus coating.
  2. Add the arugula and toss gently at room temperature for 30–60 seconds until it wilts slightly but stays bright green.
  3. Top with shaved Parmesan and toasted pine nuts for a light, crisp finish.
Chill and finish
  1. Chill the pasta salad for 30 minutes so the flavors meld and the dressing firms slightly.
  2. Toss again right before serving and adjust seasoning with additional salt and pepper if needed.

Notes

For best texture, rinse the pasta well with cold water so it doesn’t keep cooking and turning gummy. Store covered in the refrigerator for up to 3 days; it also freezes poorly due to greens. For a dairy-light swap, use finely shaved Pecorino-style cheese or a plant-based aged Parmesan alternative.