Lemon Arugula Pasta Salad
A vibrant, refreshing pasta salad featuring al dente farfalle, peppery baby arugula, and crunchy toasted walnuts. This crowd-pleasing dish is elevated by a zesty vinaigrette made with lemon, capers, and Dijon mustard, offering a bright and sophisticated flavor profile. Perfect as a quick lunch or a stress-free side, it maintains its texture beautifully over time, making it an excellent choice for meal prep or gatherings.
Ingredients
- 3.5 oz baby arugula
- 8 oz farfalle or orzo pasta
- 0.5 cup walnuts
- 0.33 cup freshly grated Parmesan or Pecorino cheese
- 1 large lemon (zested and juiced)
- 8 Tb extra virgin olive oil
- 1 tsp salt
- 0.5 tsp freshly cracked black pepper
- 1 Tb capers plus 1 tsp brine
- 1 Tb white balsamic vinegar
- 6 fresh basil leaves, chopped
- 2 tsp Dijon mustard
Instructions
- Bring a pot of salted water to a boil and cook pasta according to package instructions until slightly soft.
- Drain the pasta and rinse thoroughly under cold water to stop the cooking and prevent sticking.
- In a small bowl, whisk together the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, capers with brine, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
- In a large serving bowl, combine the cooled pasta, arugula, and chopped walnuts.
- Pour the prepared vinaigrette over the salad and toss well to coat.
- Fold in the grated Parmesan cheese and fresh basil leaves.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Lightly toast the walnuts in a dry pan for 2-3 minutes before chopping for a deeper, nuttier flavor. You can swap apple cider vinegar for white balsamic in a pinch. Store in an airtight container in the refrigerator for up to 3 days. Use gluten-free pasta if required.
Nutrition
Serving: 1.5gCalories: 380kcalCarbohydrates: 26gProtein: 8gFat: 28gSaturated Fat: 5gCholesterol: 10mgSodium: 450mgFiber: 3gSugar: 2g
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