Description
This vibrant Lemon Arugula Pasta Salad combines peppery arugula, tender pasta, crunchy walnuts, and sharp parmesan cheese all dressed in a zesty lemon and white balsamic vinaigrette. Perfect as a refreshing side dish, its bright flavors and varied textures make it an irresistible addition to any meal.
Ingredients
Salad
- 3.5 oz arugula
- 8 oz pasta (such as farfalle or orzo), cooked and rinsed
- 1/2 cup walnuts, finely chopped
- 1/3 cup finely grated parmesan or pecorino cheese
- 1 Tb capers plus 1 tsp caper brine
- 6 basil leaves, cut chiffonade-style (optional)
Dressing
- 1 lemon (juice and zest)
- 8 Tb olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tb white balsamic vinegar
- 2 tsp dijon mustard
Instructions
- Cook Pasta: Prepare the pasta according to package instructions, cooking it slightly softer than al dente. Once cooked, drain the pasta and rinse well under cold water to stop the cooking process and to cool it down.
- Make Dressing: In a large mixing bowl, whisk together lemon juice and zest, white balsamic vinegar, dijon mustard, finely chopped walnuts, capers and their brine, salt, black pepper, and olive oil until fully emulsified. Then stir in the grated parmesan cheese to combine evenly.
- Toss Pasta with Dressing: Add the rinsed pasta to the bowl with the dressing and toss well to coat every piece of pasta.
- Add Greens and Basil: Gently fold in the fresh arugula and chiffonade-cut basil leaves if using. Toss again lightly just to incorporate without bruising the greens.
Notes
- Cook the pasta slightly softer than al dente so it absorbs the dressing flavors better.
- Rinsing the pasta after cooking cools it and prevents sticking, ideal for a salad.
- Chiffonade-cut basil adds a fresh herbal dimension but is optional if unavailable.
- Use freshly grated parmesan or pecorino for best flavor impact.
- The walnuts add a pleasant crunch and nutty flavor that complements the peppery arugula.
