Description
A fresh and vibrant salad combining tangy lemon and peppery arugula, perfect for warm days or barbecues.
Ingredients
- 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
- 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 it under cold water to stop cooking and wash off excess starch.
- Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and chopped walnuts in a large bowl. Slowly drizzle in the olive oil until well combined.
- Add the cooled, rinsed pasta to the bowl with the lemon dressing. Toss gently to coat every piece.
- Toss in the fresh arugula and basil (if using). The arugula will wilt slightly from the warm pasta.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge and consume within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Cooking
- Cuisine: Italian