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Lemon Arugula Pasta Salad

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A vibrant and fresh pasta salad with a zesty lemon flavor and peppery arugula, perfect for any occasion.

Ingredients

Scale
  • 8 oz Pasta (Farfalle or Orzo recommended)
  • 1 cup Arugula
  • ½ cup Walnuts (finely chopped)
  • ⅓ cup Parmesan or Pecorino cheese (finely grated)
  • 1 whole Lemon (juice and zest)
  • 8 Tb Olive oil
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 Tb Capers (plus 1 tsp brine)
  • 1 Tb White balsamic vinegar
  • 2 tsp Dijon mustard
  • 6 Basil leaves (chiffonade style, optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, about 8-10 minutes. Once done, drain and rinse under cold water.
  2. Prepare the Dressing: In a small bowl or jar, combine lemon juice, lemon zest, olive oil, Dijon mustard, white balsamic vinegar, salt, black pepper, and capers and their brine. Whisk or shake until combined.
  3. Toss the Ingredients: In a large mixing bowl, combine the cooked pasta, arugula, walnuts, and grated cheese. Pour the dressing over the top and gently toss everything together.
  4. Add Fresh Basil: If using, sprinkle chiffonade-style basil leaves and give it one last gentle toss.
  5. Taste and Adjust: Taste the salad and adjust salt or lemon according to your preference.
  6. Chill and Serve: Let the salad rest in the fridge for about 30 minutes to meld the flavors if time allows.

Notes

This salad can be made ahead of time; just keep the dressing separate until serving.

Nutrition

Keywords: pasta salad, lemon salad, arugula, summer salad, vegetarian recipe

Find it online: https://basilboard.com/lemon-arugula-pasta-salad-fresh-twist/