Description
A refreshing and vibrant Lemon Arugula Pasta Salad featuring peppery arugula, crunchy walnuts, and a zesty lemon dressing with Parmesan cheese. Perfect as a light lunch or side dish that combines tangy, nutty, and fresh flavors.
Ingredients
Scale
Pasta
- 8 oz farfalle, orzo, or your favorite short pasta
Greens and Cheese
- 3.5 oz fresh arugula
- 6 basil leaves, chiffonade (optional)
- ⅓ cup finely grated Parmesan or Pecorino cheese
Dressing and Add-ins
- 1 lemon, juice and zest
- 8 Tbsp olive oil
- 1 Tbsp white balsamic vinegar
- 2 tsp Dijon mustard
- 1 Tbsp capers + 1 tsp caper brine
- ½ cup walnuts, finely chopped
- 1 tsp salt
- ½ tsp freshly cracked black pepper
Instructions
- Cook the pasta: Cook your pasta in salted boiling water just until tender, slightly softer than al dente. Drain and rinse under cold water to stop cooking and wash off excess starch.
- Prepare the 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 until the dressing is well emulsified and combined.
- Toss pasta with dressing: Add the cooled and rinsed pasta into the bowl with the lemon dressing. Toss gently so every piece of pasta is coated with the bright, tangy dressing.
- Add greens and cheese: Toss in the fresh arugula and basil leaves if using, allowing the arugula to wilt slightly from the warm pasta and absorb the citrus flavors. Stir in the finely grated Parmesan cheese to finish the salad.
Notes
- Rinse the pasta thoroughly after cooking to prevent overcooking and sogginess in the salad.
- Lightly toast the walnuts in a dry skillet for a minute to deepen their flavor and add crunch.
- Freshly grated Parmesan or Pecorino cheese yields much better flavor than pre-shredded types.
- If the arugula is too peppery, adding a handful of baby spinach can help balance the flavor.
- Taste and adjust the dressing before adding pasta; more lemon or salt can enhance the brightness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Lemon Arugula Salad, Pasta Salad, Summer Salad, Vegetarian Pasta Salad, Easy Pasta Salad
