Lemon Arugula Pasta Salad
A refreshing and vibrant pasta salad combining the zing of lemon and the peppery bite of arugula, perfect as a side or light main course.
Ingredients
For the Base
- 8 oz pasta (farfalle, orzo, or your favorite short pasta) Choose a shape that holds dressing well.
- 3.5 oz fresh arugula Can be replaced with spinach or mixed greens if desired.
For the Sauce
- ½ cup walnuts (finely chopped) Substitute with pecans or almonds if preferred.
- ⅓ cup finely grated Parmesan or Pecorino cheese Can use dairy-free cheese for a vegan alternative.
- 1 whole lemon (juice and zest) Fresh lemon juice is preferred for best flavor.
- 8 Tb olive oil
- 1 Tb white balsamic vinegar Can substitute with apple cider vinegar.
- 2 tsp Dijon mustard
- 1 Tb capers Include 1 tsp of brine.
- 1 tsp salt Adjust to taste.
- ½ tsp black pepper Freshly cracked is best.
To Serve
- 6 leaves basil (chiffonade, optional)
Instructions
Cooking the Pasta
- Cook the pasta in salted boiling water until tender but slightly softer than al dente. Drain and rinse under cold water.
Preparing the Dressing
- In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil while whisking until well combined.
Combining Pasta and Dressing
- Add the cooled, rinsed pasta to the bowl with the dressing. Toss gently to coat every piece.
Adding the Greens
- Fold in the fresh arugula and basil. The warmth from the pasta will wilt the arugula slightly.
Notes
Allow the salad to chill in the fridge for 30 minutes after mixing for enhanced flavors. Adjust seasoning to taste and garnish with balsamic reduction if desired.