Lemon and Herb Pasta Salad

Source: Rachael Ray Magazine

Ingredients:
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 (I also added some baby spinach)
4 hard-boiled eggs, chopped
1/2 cup shaved parmesan cheese
1/2 cup pine nuts, toasted
1/2 cup chopped fresh dill (I omitted)

Directions:
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.