Lemon Arugula Pasta Salad
This Lemon Arugula Pasta Salad is zesty, vibrant, and packed with fresh flavors and textures. Perfect for picnics, potlucks, or meal prep!
Ingredients
- 5.5 oz arugula
- 12 oz pasta farfalle or orzo, cooked and rinsed
- ¾ cup walnuts finely chopped
- ½ cup finely grated parmesan or pecorino cheese
- 1 ½ lemons juiced and zested
- 10 tablespoons olive oil
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
- 1 ½ tablespoons capers plus 1 ½ teaspoons brine
- 1 ½ tablespoons white balsamic vinegar
- 3 teaspoons dijon mustard
- 9 –10 fresh basil leaves chiffonade (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until slightly softer than al dente. Drain and rinse under cold water to stop cooking.
- In a large mixing bowl, whisk together lemon juice, zest, white balsamic vinegar, dijon mustard, capers (and brine), walnuts, salt, and pepper.
- Slowly drizzle in the olive oil while whisking until emulsified. Stir in grated parmesan cheese.
- Add the rinsed, cooled pasta to the bowl and toss until fully coated in dressing.
- Add arugula and optional basil, then toss again gently to combine.
- Serve immediately, or chill in the refrigerator until ready to serve.
Notes
- Use finely chopped walnuts for better texture and dressing adhesion.
- Arugula will wilt once tossed with the warm pasta—this is normal and enhances the salad.
- This salad is best eaten within 24 hours.
- To make it ahead, store the dressing, pasta, and arugula separately and combine before serving.
- Optional: Add grilled chicken, tofu, or chickpeas to make it a complete meal.