Lemon-and-Herb Pasta Salad

Lemon-and-Herb Pasta Salad
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.

Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.

In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.