Description
A bright and flavorful pasta salad with tangy lemon, peppery arugula, and crunchy walnuts, perfect for gatherings or a light lunch.
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
- Cook the pasta: In a pot of salted boiling water, cook the pasta just until tender, then drain and rinse under cold water.
- Prepare the dressing: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, pepper, capers, and walnuts. Slowly drizzle in olive oil while whisking.
- Combine the pasta and dressing: Add the cooled pasta to the bowl with the dressing and toss gently.
- Add the greens: Toss in the arugula and basil (if using). The warmth of the pasta will wilt the arugula slightly.
Notes
This salad can be made a few hours in advance. Store in the fridge for optimal flavor meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg