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Lemon Arugula Pasta Salad

Lemon Arugula Pasta Salad: A Refreshing Summer Delight

A vibrant Lemon Arugula Pasta Salad, perfect for summer picnics or weeknight dinners, combining fresh arugula, zesty lemon, and toasted walnuts.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces short pasta (penne, fusilli, or orecchiette) Choose a shape for the best texture
For the Salad
  • 4 cups fresh arugula Toss in just before serving to keep crisp
  • 1/2 cups fresh basil leaves Tear leaves gently to avoid bruising
  • 1 cup cherry tomatoes Halved for even distribution
  • 1/2 cup toasted walnuts Chopped into 1/4-inch pieces
  • 1/2 cup Parmesan cheese Grated finely for easy mixing
For the Dressing
  • 1.5 units lemons Use for zest and juice
  • 1/4 cup olive oil Opt for a peppery variety
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard Acts as an emulsifier
  • 1 tablespoon capers Plus caper brine for extra flavor
  • 1 teaspoon salt Adjust according to taste
  • 1 teaspoon pepper Adjust according to taste
  • 1 teaspoon honey A touch of sweetness

Equipment

  • large pot
  • dry skillet
  • Mixing bowl
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden brown. Set aside to cool.
  2. Zest and juice the lemons. Tear the basil leaves and halve the cherry tomatoes. Grate the Parmesan cheese.
  3. Cook the pasta in a large pot of boiling salted water according to package instructions until al dente (8-10 minutes). Drain and cool slightly.
  4. Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, capers with their brine, honey, salt, and pepper. Gradually drizzle in olive oil while whisking.
  5. Add grated Parmesan cheese and toasted walnuts to the dressing and mix gently to combine.
  6. Toss the cooled pasta with the dressing until well coated.
  7. Fold in the torn basil, halved cherry tomatoes, and arugula gently.
  8. Serve immediately or allow to sit for 10-15 minutes at room temperature before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 7mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 1.5mg

Notes

For the best flavor, toss warm pasta with dressing. Store leftovers in an airtight container for up to 3 days. Revive with olive oil and lemon juice before serving.

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