Description
A bright, zesty pasta salad with peppery arugula, crunchy walnuts, and a tangy lemon dressing that feels fresh and satisfying.
Ingredients
Scale
- 3.5 oz arugula 8 oz pasta, such as farfalle or orzo, cooked and rinsed ½ cup walnuts, finely chopped ⅓ cup finely grated parmesan or pecorino cheese 1 lemon (juice and zest) 8 Tb olive oil 1 tsp salt ½ tsp black pepper 1 Tb capers plus 1 teaspoon of their brine 1 Tb white balsamic vinegar 6 basil leaves, cut chiffonade-style (optional) 2 tsp dijon mustard
Instructions
- 1. Cook pasta according to package instructions, slightly softer than al dente. Drain and rinse well. 2. In a large mixing bowl, whisk together lemon juice and zest, white balsamic vinegar, dijon mustard, walnuts, capers, salt, and black pepper. 3. Slowly drizzle in olive oil while whisking continuously until the dressing is emulsified. 4. Stir in grated parmesan or pecorino cheese until fully combined. 5. Add cooled pasta to the bowl and toss until evenly coated with dressing. 6. Add arugula and basil, then toss gently to combine. 7. Taste and adjust seasoning if needed before serving.
Notes
Store leftovers in the refrigerator for up to 3 days. Add fresh arugula before serving to maintain texture. Best served slightly chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g