Description
A refreshing and light pasta salad featuring zesty lemon and peppery arugula, perfect as a side or main dish.
Ingredients
Scale
- 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. Drain and rinse it under cold water.
- Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and chopped walnuts in a large bowl.
- Drizzle in the olive oil slowly until well combined.
- Add the cooled, rinsed pasta into the bowl and toss gently to coat.
- Toss in fresh arugula and basil (if using) until slightly wilted.
Notes
For a creamier dressing, add Greek yogurt or sour cream. For more protein, consider adding grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Keywords: pasta salad, lemon, arugula, healthy, vegetarian, quick meal