Description
A bright and refreshing Lemon Arugula Pasta Salad featuring peppery arugula, crunchy walnuts, and a zesty lemon dressing. This easy-to-make salad combines perfectly cooked pasta with a tangy lemon vinaigrette, Parmesan cheese, and optional fresh basil for a vibrant, flavorful dish that’s perfect for a light lunch or side.
Ingredients
Scale
Pasta Salad
- 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
- 6 basil leaves, chiffonade (optional)
Dressing
- 1 lemon (juice and zest)
- 8 Tbsp olive oil
- 1 Tbsp white balsamic vinegar
- 2 tsp Dijon mustard
- 1 Tbsp capers plus 1 tsp brine
- 1 tsp salt
- ½ tsp black pepper, freshly cracked
Instructions
- Cook the pasta: Bring salted water to a boil, then add your choice of pasta. Cook until just tender, slightly softer than al dente. Drain the pasta and rinse it thoroughly under cold water to stop further cooking and wash away excess starch. This prevents sogginess in the salad.
- Prepare the dressing: In a large bowl, whisk together the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
- Toss pasta with dressing: Add the cooled, rinsed pasta to the bowl with the lemon dressing. Gently toss to ensure every piece of pasta is coated evenly with the bright, tangy dressing.
- Add greens and herbs: Finally, fold in the fresh arugula and optional basil leaves. The warmth of the pasta will slightly wilt the arugula, allowing it to absorb the citrusy flavors of the dressing.
- Serve: Sprinkle the finely grated Parmesan cheese over the salad and give it a gentle toss. Serve immediately or chill briefly before serving to enhance flavors.
Notes
- Rinse the pasta thoroughly to stop cooking and avoid soggy salad.
- Lightly toast the walnuts in a dry skillet for about a minute to deepen their flavor.
- Freshly grated Parmesan cheese yields much better flavor than pre-shredded varieties.
- If arugula is too peppery for your taste, add a handful of baby spinach to mellow the flavor.
- Taste the dressing before combining with pasta; adjust lemon juice or salt as needed for balance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon pasta salad, arugula salad, walnut pasta salad, lemon arugula pasta, vegetarian pasta salad, summer salad
