Description
A vibrant Lemon Arugula Pasta Salad combines zesty flavors and fresh ingredients, making it perfect for gatherings or a cozy dinner at home.
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
- Start by cooking your pasta in salted boiling water just until tender.
- Once done, drain the pasta and rinse it under cold water.
- In a large bowl, whisk together the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts.
- Slowly drizzle in the olive oil while whisking continuously.
- Next, add the cooled, rinsed pasta to the bowl with the lemon dressing.
- Finally, toss in the fresh arugula and basil (if using).
Notes
This salad can be made ahead of time and tastes even better after a few hours in the fridge. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg