A refreshing and vibrant pasta salad perfect for any occasion.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and rinse under cold water.
Rinsing the pasta under cold water stops the cooking process and cools it for the salad.
In a mixing bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.
Use freshly squeezed lemon juice for the best flavor.
Combine the cooked pasta, bell pepper, arugula, eggs, parmesan, pine nuts, and dill in a large serving bowl.
Gently toss the ingredients to avoid breaking the eggs.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing gradually to ensure even coating without over-dressing.
Serve the salad immediately or chill in the refrigerator for 15 minutes before serving.
Chilling the salad enhances the flavors and makes it more refreshing.
