Description
A vibrant and refreshing pasta salad that’s perfect for spring, featuring lemon, arugula, and walnuts, ready in under 30 minutes.
Ingredients
Scale
- 8 oz pasta (farfalle, orzo, or your favorite short pasta)
- 3.5 oz fresh arugula
- ½ cup walnuts, finely chopped
- â…“ 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 just until tender, slightly softer than al dente.
- Once done, drain and rinse the pasta under cold water.
- 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 while whisking to combine everything into a smooth dressing.
- Add the cooled, rinsed pasta into the bowl with the lemon dressing and toss gently.
- Finally, toss in the fresh arugula and basil if using.
Notes
This pasta salad can be made a day ahead for deeper flavors. It’s best served within three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 1g
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg