Description
A bright, refreshing cold pasta salad featuring peppery arugula, crisp vegetables, and a tangy lemon-olive oil dressing.
Ingredients
Scale
- 3.5 oz arugula
- 8 oz pasta, such as farfalle or orzo, cooked and rinsed
- ½ cup walnuts, finely chopped
- ⅓ cup finely grated parmesan or pecorino cheese
- 1 lemon (juice and zest)
- 8 Tb olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 Tb capers plus 1 teaspoon of their brine
- 1 Tb white balsamic vinegar
- 6 basil leaves, cut chiffonade-style (optional)
- 2 tsp dijon mustard
Instructions
- Cook pasta according to package directions, then drain and rinse under cold water.
- In a large bowl combine arugula, walnuts, capers, and optional basil leaves.
- Add grated cheese and lemon zest to the bowl.
- Whisk together olive oil, lemon juice, white balsamic vinegar, Dijon mustard, salt, pepper, and caper brine to create the dressing.
- Pour the dressing over the salad ingredients and toss to coat.
- Add the cooked pasta and toss until evenly combined.
- Adjust seasoning if needed and garnish with extra cheese or a drizzle of olive oil.
- Serve chilled or at room temperature.
Notes
Can be made ahead and stored in the refrigerator for up to 2 days. Adjust acidity with extra lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 600 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 5mg
Keywords: pasta salad,lemon,arugula,Mediterranean