Lemon Arugula Pasta Salad
A vibrant, flavor-packed salad combining peppery arugula with fresh lemon zest, perfect for any gathering.
Ingredients
Pasta and Greens
- 8 oz pasta (farfalle, orzo, or your favorite short pasta)
- 3.5 oz fresh arugula
Add-ins
- ½ cup walnuts (finely chopped)
- ⅓ cup finely grated Parmesan or Pecorino cheese
Dressing
- 1 medium lemon (juice and zest)
- 8 Tb olive oil
- 1 Tb white balsamic vinegar
- 2 tsp Dijon mustard
- 1 Tb capers
- 1 tsp brine from capers
- 1 tsp salt
- ½ tsp black pepper
- 6 leaves basil (optional) For additional flavor
Instructions
Preparation
- Bring a pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente, typically around 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, white balsamic vinegar, Dijon mustard, capers, salt, and black pepper.
- In a large bowl, combine the cooked pasta, fresh arugula, walnuts, and cheese. Drizzle the dressing over the top and toss until well-coated.
- If desired, toss in basil leaves. Taste and adjust seasoning as necessary.
Notes
Chill before serving to meld flavors. Dress just before serving to avoid sogginess.