Begin by bringing a large pot of salted water to a boil. Add 8 oz of bowtie pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta cooks, grab a mason jar or a small bowl. Combine ¼ cup of fresh lemon juice, ¼ teaspoon of lemon zest, 2 tablespoon of Dijon mustard, 2 minced garlic cloves, ¼ cup of extra virgin olive oil, ¼ teaspoon dried oregano, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Shake or whisk until well-emulsified and creamy.

In a large mixing bowl, chop about 3-4 oz of arugula and add it to the bowl. Incorporate the sliced red onion, allowing its sweetness to complement the salad. Finally, add the cooled, drained bowtie pasta.

Drizzle the prepared dressing over the salad ingredients and toss gently to ensure all components are evenly coated. Mix thoroughly but carefully to keep the arugula intact and crispy.

Fold in ⅓ cup of chopped pistachios and ⅓ cup of thinly sliced parmesan cheese or crumbled feta. Mix gently to distribute without breaking them apart.

Taste your salad and adjust seasoning if needed, adding a pinch of salt or a splash of lemon juice based on your preference.

Serve immediately, or chill for about 30 minutes before serving to let the flavors meld. Add arugula and pistachios just before serving to maintain crispness.