Lemon Arugula Pasta Salad (Print Version)
# Ingredients:
→ Pasta Base
01 -
8 oz pasta (farfalle or orzo), cooked and rinsed
02 -
3.5 oz arugula
→ Dressing
03 -
8 Tbsp olive oil
04 -
1 lemon, juice and zest
05 -
1 Tbsp white balsamic vinegar
06 -
2 tsp Dijon mustard
07 -
1 Tbsp capers plus 1 tsp of their brine
08 -
1 tsp salt
09 -
½ tsp black pepper
→ Add-ins
10 -
½ cup walnuts, finely chopped
11 -
⅓ cup finely grated Parmesan or Pecorino cheese
12 -
6 basil leaves, cut chiffonade-style (optional)
# Instructions:
01 -
Cook pasta according to package instructions, slightly softer than al dente. Drain and rinse well under cold water to stop the cooking process.
02 -
In a large mixing bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, walnuts, capers with brine, salt, pepper, and olive oil. Stir in the grated Parmesan or Pecorino cheese.
03 -
Add the rinsed pasta to the dressing mixture and toss thoroughly to coat all pasta pieces.
04 -
Gently fold in the arugula and basil (if using) until evenly incorporated. Serve immediately or chill before serving.
# Notes:
01 -
For best flavor, allow the salad to sit for 15-30 minutes before serving to let the flavors meld.
02 -
This pasta salad keeps well in the refrigerator for up to 3 days.