Description
A fresh and zesty pasta salad featuring lemon and arugula, perfect as a light main course or a side dish.
Ingredients
Scale
- 8 oz pasta (farfalle, orzo, or your favorite short pasta)
- 3.5 oz fresh arugula
- ½ cup walnuts (finely chopped)
- â…“ cup finely grated Parmesan or Pecorino cheese
- 1 lemon (juice and zest)
- 8 Tb olive oil
- 1 Tb white balsamic vinegar
- 2 tsp Dijon mustard
- 1 Tb capers + 1 tsp brine
- 1 tsp salt
- ½ tsp black pepper
- 6 basil leaves (chiffonade, optional)
Instructions
- Cook pasta in salted boiling water until tender, then drain and rinse under cold water.
- Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and walnuts in a large bowl.
- Drizzle in the olive oil while whisking until well combined.
- Add the cooled pasta and toss gently to coat with the dressing.
- Fold in arugula and basil, allowing the arugula to wilt slightly from the warm pasta.
Notes
Fresh, high-quality ingredients are key for the best flavor. Rinsing the pasta is essential to prevent clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cold Preparation
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg