Description
This refreshing Lemon Arugula Pasta Salad combines peppery arugula, crunchy walnuts, and zesty lemon dressing tossed with tender farfalle pasta. The salad features a bright, tangy dressing made with fresh lemon juice and zest, white balsamic vinegar, Dijon mustard, and briny capers, finished with finely grated Parmesan or Pecorino cheese. It’s a vibrant, flavorful dish perfect for a light lunch or a side for summer gatherings.
Ingredients
Scale
Pasta
- 8 oz farfalle, orzo, or your favorite short pasta
Salad
- 3.5 oz fresh arugula
- ½ cup walnuts, finely chopped
- ⅓ cup finely grated Parmesan or Pecorino cheese
- 6 basil leaves, chiffonade (optional)
Dressing
- 1 lemon, juiced and zested
- 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. Add the pasta and cook just until tender, slightly softer than al dente. Drain and immediately rinse under cold water to stop the cooking process and remove excess starch.
- Make Dressing: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and well combined.
- Toss Pasta with Dressing: Add the cooled and rinsed pasta into the bowl with the lemon dressing. Gently toss to ensure each piece of pasta is evenly coated with the bright, tangy dressing.
- Add Greens: Finally, fold in the fresh arugula and chiffonade basil leaves if using. The warm pasta will slightly wilt the arugula, infusing it with the citrus flavors for a vibrant taste and texture balance.
- Serve: Sprinkle the finely grated Parmesan or Pecorino cheese over the salad before serving. Enjoy immediately or refrigerate for up to a day to let the flavors meld.
Notes
- Rinse pasta thoroughly after cooking to stop further cooking and prevent sogginess.
- Lightly toast the walnuts in a dry skillet for about a minute to enhance their flavor before chopping.
- Freshly grated Parmesan cheese tastes much better than pre-packaged shredded cheese.
- If your arugula is too peppery, add a handful of baby spinach to mellow the taste.
- Taste the dressing before adding pasta; adjust lemon juice or salt as needed to balance flavors perfectly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Lemon arugula pasta salad, arugula salad, lemon pasta salad, Italian pasta salad, walnut pasta salad, fresh pasta salad, vegetarian salad
