In a small jar, combine garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil. Secure the lid and shake vigorously for about 30 seconds.

Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, about 8–10 minutes. Drain and set aside.

Rinse the cooked pasta under cold water for about 1 minute to cool off and remove excess starch.

Toast pine nuts in a dry skillet over medium heat for 4–6 minutes or until golden brown and fragrant.

In a large mixing bowl, combine the cooled pasta, baby arugula, toasted pine nuts, Parmesan cheese, and torn basil leaves. Toss gently.

Drizzle the vinaigrette over the salad mixture and toss thoroughly. Taste and adjust seasoning with salt or pepper.

Transfer the salad to a serving bowl and garnish with extra basil, lemon slices, and Parmesan. Serve chilled or at room temperature.