Lemon Arugula Pasta Salad
A bright and refreshing pasta salad featuring arugula, lemon, and walnuts, perfect for a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (farfalle, orzo, or your favorite short pasta)
- 3.5 oz fresh arugula
- ½ cup walnuts (finely chopped)
- ⅓ cup finely grated Parmesan or Pecorino cheese
- 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 black pepper
- 6 basil leaves (chiffonade, optional)
Instructions
- Cook your pasta in salted boiling water until tender, then drain and rinse under cold water.
- Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, pepper, capers, and chopped walnuts in a bowl.
- Drizzle in the olive oil until well combined.
- Add the cooled pasta into the bowl and toss gently to coat with the dressing.
- Finally, toss in the fresh arugula and basil, if using.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pasta salad, arugula, lemon, vegetarian, easy recipe