Lemon-and-Herb Pasta Salad

June 2009
Lemon-and-Herb Pasta Salad

by 9 people

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Makes: 6 servings

Prep: 20 mins

Cook: 10 mins

  • 1 pound bowtie pasta
  • Grated peel and juice of 1 lemon
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 red bell pepper, finely chopped
  • 2 cups torn arugula
  • 4 hard-boiled eggs, chopped
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup pine nuts, toasted
  • 1/2 cup chopped fresh dill
  1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.
  2. Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.
  3. In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.
  • Captain Lawrence Brewing Company Xtra Gold (New York)
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  • Top the pasta salad with chopped smoked salmon.