Description
A refreshing pasta salad featuring lemon, arugula, walnuts, and a bright dressing that’s perfect for any occasion.
Ingredients
- 8 oz pasta (farfalle, orzo, or your favorite short pasta)
- 3.5 oz fresh arugula
- ½ cup walnuts (finely chopped)
- ⅓ 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 your pasta in salted boiling water just until tender, slightly softer than al dente. Once done, drain and rinse it under cold water to stop cooking and wash off excess starch.
- In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil until everything is well combined.
- Add the cooled, rinsed pasta into the bowl with the lemon dressing. Toss gently so every piece gets coated with that bright, tangy dressing.
- Finally, toss in the fresh arugula and basil (if using). The arugula will wilt slightly from the warm pasta and absorb all those citrusy flavors.
Notes
For best texture, cook pasta al dente and use high-quality olive oil. You can also toast walnuts for more flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian