Description
A refreshing pasta salad featuring lemon and arugula, perfect for a light meal or side dish.
Ingredients
Scale
- 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 the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta and arugula.
- Add the chopped walnuts and grated cheese to the bowl.
- In a separate bowl, whisk together lemon juice, lemon zest, olive oil, white balsamic vinegar, Dijon mustard, capers, salt, and black pepper.
- Pour the dressing over the pasta salad and toss to combine.
- If using, add the basil leaves and gently mix.
- Serve immediately or refrigerate for 30 minutes to enhance flavors.
Notes
- Use a pasta shape that holds dressing well.
- Freshly grated cheese gives the best flavor.
- Adjust the amount of lemon juice to taste.
- This salad can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Lemon Arugula Pasta Salad, Pasta Salad, Arugula Salad, Lemon Salad