Lemon-And-Herb Pasta Salad - cooking recipe

Ingredients

1 lb bow tie pasta
1 lemon, grated peel and juice
1/3 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
salt and pepper
1 red bell pepper, finely chopped
2 cups arugula, torned
4 hard-boiled eggs, chopped
1/2 cup parmesan cheese, shaved
1/2 cup pine nuts, toasted
1/2 cup fresh dill, chopped

Preparation

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.