Description
This Zesty Lemon Arugula Pasta Salad is a bright and refreshing dish perfect for a quick lunch or a lively side at dinner. Combining al dente pasta, peppery arugula, fresh basil, and juicy cherry tomatoes, it’s elevated with toasted walnuts and a tangy lemon and caper dressing. The Parmesan adds a savory depth while the honey and balsamic create a beautifully balanced vinaigrette with complex flavors.
Ingredients
Pasta Salad
- 8 oz Barilla Penne pasta
- 4 oz arugula
- 8 basil leaves, hand-torn into 1/2-inch pieces
- 1/2 cup cherry tomatoes, halved
- 2/3 cup walnuts, toasted and chopped into 1/4-inch pieces
- 1/3 cup Parmesan cheese, grated
Lemon Caper Dressing
- 1.5 lemons, zested and juiced
- 3/4 cup olive oil (preferably Lucini Premium Select)
- 1 Tbsp white balsamic vinegar
- 2 tsp Dijon mustard
- 1 Tbsp capers
- 1 tsp caper brine
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp honey
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, typically about 10-12 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it for the salad.
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- Prepare the Dressing: In a bowl, whisk together the lemon zest and juice, olive oil, white balsamic vinegar, Dijon mustard, capers, caper brine, salt, black pepper, and honey until emulsified and well combined. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, arugula, torn basil leaves, halved cherry tomatoes, toasted walnuts, and grated Parmesan cheese.
- Toss with Dressing: Pour the prepared lemon caper dressing over the pasta salad. Gently toss everything together ensuring the dressing evenly coats all ingredients.
- Serve: Let the salad sit for 5-10 minutes to allow flavors to meld, then serve chilled or at room temperature. Garnish with extra Parmesan or lemon zest if desired.
Notes
- For best flavor, toast walnuts gently to avoid bitterness.
- Use fresh lemons for bright flavor; bottled lemon juice will alter taste.
- This salad can be prepared a few hours ahead and refrigerated; toss again before serving.
- For a nuttier taste, substitute walnuts with toasted pine nuts or pecans.
- To make it gluten-free, swap penne for gluten-free pasta.
