Ingredients
Method
Cook and chill the pasta base
- Cook the angel hair or thin spaghetti according to package directions, then drain and rinse with cold water until no longer hot.
- Whisk the olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks evenly combined and glossy.
- Toss the drained pasta with the lemon dressing while it is still slightly warm so the strands absorb the citrus.
- Add the arugula and toss gently until it wilts slightly but stays vibrant green.
- Top with the shaved Parmesan and toasted pine nuts so the garnish is visible throughout the salad.
- Chill the pasta salad for 30 minutes before serving to let the flavors meld and the dressing cling.
- Toss again right before serving and adjust seasoning with more salt and pepper if needed for balance.
Notes
Pro tip: rinse the pasta in cold water to stop cooking, then dress while still slightly warm for maximum citrus flavor without soggy arugula. Store in an airtight container in the fridge for up to 3 days; the pine nuts and Parmesan may soften—refresh with a quick toss. Freezing isn’t recommended because arugula texture will break down. For a lighter swap, use half the olive oil (2 tbsp) and replace with a bit more lemon juice to keep it bright.