Description
A refreshing lemon and arugula pasta salad that combines zesty flavors with crunchy walnuts and savory cheese.
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
- 6 basil leaves, chiffonade (optional)
- 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
Instructions
- Cook the pasta in salted water until tender, about 8-10 minutes. Drain and rinse under cold water.
- Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, pepper, capers, and walnuts in a large bowl. Slowly drizzle in olive oil while whisking until combined.
- Toss the cooled pasta into the bowl with the dressing and coat evenly.
- Add arugula and basil, folding them gently into the pasta.
Notes
- Use roasted walnuts for an added flavor.
- Feel free to substitute the cheese with a vegan alternative for a dairy-free version.
- Serve immediately or refrigerate for up to 2 days for the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg