Lemon Arugula Pasta Salad (Print Version)
Lemon, arugula, and walnuts bring bold flavors to this vibrant, Mediterranean-inspired pasta salad.
# Ingredients:
→ Main Salad
01 -
8 ounces farfalle or orzo pasta, cooked
02 -
3.5 ounces fresh arugula
03 -
1/2 cup walnuts, finely chopped
04 -
1/3 cup Parmesan cheese, finely grated
05 -
1 lemon, juice and zest
06 -
8 tablespoons olive oil
07 -
1 tablespoon white balsamic vinegar
08 -
2 teaspoons Dijon mustard
09 -
1 tablespoon capers, plus 1 teaspoon brine
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
6 basil leaves, chiffonade (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until tender but slightly softer than al dente. Drain and rinse under cold water to halt cooking and remove excess starch.
02 -
In a large mixing bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers with brine, and chopped walnuts. Slowly drizzle in olive oil while whisking to form a cohesive dressing.
03 -
Add cooled and rinsed pasta to the bowl with the lemon dressing. Toss gently until each piece is thoroughly coated.
04 -
Fold in arugula and basil chiffonade. Sprinkle with Parmesan cheese and toss lightly to distribute.
05 -
Serve chilled or at room temperature for optimal flavor and texture.
# Notes:
01 -
Rinsing pasta under cold water stops the cooking process and prevents clumping in cold salads.