Lemon Arugula Pasta Salad
This pasta salad features fresh arugula, walnuts, and a zesty lemon dressing for a balanced flavor and texture.
Equipment
- Pot
- Large bowl
Ingredients
Pasta
- 8 oz pasta (farfalle, orzo, or your favorite short pasta) choose a shape that holds dressing well.
Greens
- 3.5 oz fresh arugula peppery greens give this salad a vibrant bite.
Additions
- ½ cup walnuts, finely chopped adds crunch and helps the dressing cling to the pasta.
- ⅓ cup finely grated Parmesan or Pecorino cheese fresh-grated tastes best compared to pre-shredded.
- 1 lemon juice and zest zest brings citrus perfume, juice adds acidity.
- 8 Tb olive oil quality oil deepens flavor and smooths the dressing.
- 1 Tb white balsamic vinegar brightens the lemon for a more complex flavor.
- 2 teaspoon Dijon mustard helps emulsify the dressing.
- 1 Tb capers adds a salty, briny punch.
- 1 teaspoon brine
- 1 teaspoon salt to enhance all the flavors.
- ½ teaspoon black pepper freshly cracked adds the best aroma.
- 6 leaves basil, chiffonade optional herbaceous note.
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the arugula, walnuts, cheese, lemon juice and zest, olive oil, vinegar, mustard, capers, brine, salt, and pepper. Mix well.
- Add the cooked pasta to the bowl and toss until well coated. If using, add the basil leaves and mix gently.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
Feel free to add more vegetables or protein to make this salad more substantial.