Description
A vibrant and refreshing salad featuring peppery arugula, hearty pasta, and a zesty lemon dressing, perfect for sunny days and gatherings.
Ingredients
Scale
- 3.5 oz arugula
- 8 oz pasta (such as farfalle or orzo), cooked and rinsed
- 1/2 cup walnuts, finely chopped
- 1/3 cup finely grated parmesan or pecorino cheese
- 1 lemon (juice and zest)
- 8 Tb olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tb capers plus 1 tsp of their brine
- 1 Tb white balsamic vinegar
- 6 basil leaves, cut chiffonade-style (optional)
- 2 tsp dijon mustard
Instructions
- Cook the pasta following the package directions, aiming for a texture that is slightly softer than al dente.
- Once finished, drain the pasta in a colander and rinse it well under cool water.
- In a large bowl, whisk together the lemon juice and zest, white balsamic vinegar, dijon mustard, finely chopped walnuts, capers with their brine, salt, pepper, and olive oil.
- Stir in the grated parmesan cheese to the dressing mixture.
- Toss the rinsed pasta gently into the dressing, ensuring every piece gets coated.
- Add the arugula and basil (if using), and toss everything together until the arugula wilts slightly from the warm pasta.
Notes
For the best flavor, serve immediately. If making ahead, wait to add the arugula until just before serving. You can also make the dressing in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pasta salad, arugula, lemon, vegetarian, quick meal, healthy salad