Description

This Lemon Arugula Pasta Salad is a vibrant, refreshing dish combining peppery arugula, crunchy walnuts, and tangy lemon dressing. Featuring farfalle pasta tossed in a zesty blend of lemon juice, white balsamic vinegar, Dijon mustard, and capers, this salad is perfect as a light lunch or a side dish. The fresh arugula wilts slightly when mixed with the warm pasta, enveloping every bite in bright, citrusy flavors accented by fragrant basil and grated Parmesan.

Ingredients

Scale

Pasta

8 oz farfalle, orzo, or your favorite short pasta

Greens

3.5 oz fresh arugula
6 basil leaves, chiffonade (optional)

Crunch & Cheese

½ cup walnuts, finely chopped
⅓ cup finely grated Parmesan or Pecorino cheese

Dressing

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 freshly cracked black pepper

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until slightly softer than al dente. Drain and immediately rinse under cold water to stop cooking and remove excess starch.
Prepare Dressing: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers with their brine, and chopped walnuts. Slowly drizzle in olive oil while whisking constantly until the dressing emulsifies and is well combined.
Toss Pasta with Dressing: Add the cooled, rinsed pasta into the bowl with the dressing. Gently toss to ensure every piece of pasta is evenly coated with the bright, tangy dressing.
Add Greens: Fold in the fresh arugula and, if using, the chiffonade of basil leaves. The warmth of the pasta will slightly wilt the arugula, allowing it to absorb the citrusy flavors.
Finish and Serve: Sprinkle the finely grated Parmesan or Pecorino cheese on top just before serving to add depth and a savory finish.

Notes

Rinse pasta thoroughly after cooking to prevent it from continuing to cook and to avoid a soggy salad.
Lightly toast walnuts in a dry skillet for a minute beforehand to deepen their flavor.
Using freshly grated Parmesan or Pecorino cheese greatly enhances the taste compared to pre-shredded varieties.
If arugula is very peppery, add a handful of baby spinach to mellow the flavor.
Taste the dressing before adding pasta and adjust lemon juice or salt as needed for a balanced flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Italian

Keywords: lemon arugula pasta salad, lemon pasta salad, arugula salad, summer pasta salad, vegetarian pasta salad, lemon vinaigrette, walnut pasta salad