Description
This Lemon Arugula Pasta Salad is a bright, refreshing dish packed with citrusy flavors, crunchy walnuts, and peppery arugula. Perfect for quick lunches, summer gatherings, or as a flavorful side dish, this pasta salad is easy to make and incredibly versatile. With a zesty dressing and fresh ingredients, it’s a go-to recipe for any occasion.
Ingredients
Scale
- 8 oz pasta (farfalle or orzo)
- 3.5 oz fresh arugula
- ½ cup walnuts, finely chopped
- ⅓ cup Parmesan cheese, finely grated
- 1 lemon (juice and zest)
- 8 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp capers plus 1 tsp caper brine
- 1 tbsp white balsamic vinegar
- 6 basil leaves, chiffonade (optional)
- 2 tsp Dijon mustard
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until slightly softer than al dente. Drain and rinse under cold water to stop the cooking process and remove excess starch, which helps prevent the dressing from thickening too much.
- Make the dressing: In a large mixing bowl, whisk together the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, walnuts, capers, caper brine, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously to create a smooth and well-emulsified dressing. Stir in the grated Parmesan cheese to enhance the dressing’s texture and depth of flavor.
- Combine the pasta and dressing: Add the rinsed and cooled pasta to the bowl with the dressing. Toss well to ensure each piece is evenly coated, allowing the pasta to absorb the flavors for a more robust taste.
- Add the arugula and basil: Gently fold in the arugula and chiffonade-cut basil leaves, if using. The arugula will initially seem like a lot but will wilt slightly as it mixes with the pasta and dressing, creating the perfect balance of texture and flavor.
- Taste and adjust seasoning: Before serving, give the pasta salad a final toss and taste for seasoning. Add a pinch more salt, pepper, or lemon juice if needed. Serve immediately for the freshest flavor, or refrigerate and toss again before serving.
Notes
- For a gluten-free version, use your favorite gluten-free pasta.
- To make it dairy-free, substitute Parmesan cheese with 1 teaspoon of nutritional yeast for a similar umami flavor.
- For a nut-free version, replace walnuts with sunflower or pumpkin seeds.
- Storing leftovers: This salad is best eaten fresh but can be stored in the fridge for up to 24 hours in an airtight container. If making ahead, keep the dressing and pasta separate until ready to serve.
- Serving suggestion: Pair with grilled chicken, shrimp, or roasted vegetables for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (except for boiling pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 375
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 8mg