Bring a large pot of water to a boil. Season with Salt (to taste) and cook Pasta Shells (1 box) for 1 minute under the required cooking time.
Drain pasta and toss with Olive Oil (1 tablespoon), then place on sheet tray to cool down.
In a small skillet, saute Garlic (1 clove) in Olive Oil (2 tablespoon) until slightly yellow in color, then set aside to cool down.
In a large bowl, combine Cherry Tomato (2 cup), Fresh Chives (1/4 cup), Fresh Mozzarella Pearls (2), and Baby Arugula (2 cup). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
Toss with remaining Olive Oil (3 tablespoon), garlic, pasta, and Lemon Juice (2 tablespoon) to combine. Sprinkle with Parmigiano-Reggiano (1/4 cup) toss again.
Let salad rest for 30 minutes before serving.