Description
Lemon Arugula Pasta Salad is a vibrant and refreshing side dish combining tender pasta, peppery arugula, crunchy walnuts, and sharp parmesan, all brought together with a zesty lemon and white balsamic dressing. Perfect for a light meal or accompaniment, this salad offers a delightful balance of textures and flavors.
Ingredients
Salad Ingredients
- 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 the pasta: Prepare the pasta according to the package instructions but cook it slightly softer than al dente. Once cooked, drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down.
- Prepare the dressing: In a large mixing bowl, whisk together the lemon juice and zest, white balsamic vinegar, dijon mustard, finely chopped walnuts, capers with their brine, salt, and black pepper. Gradually add the olive oil while whisking to emulsify the dressing. Stir in the finely grated parmesan cheese to combine the flavors.
- Toss pasta with dressing: Add the cooled and rinsed pasta into the bowl with the dressing and toss well to coat every piece evenly.
- Add greens and herbs: Incorporate the arugula and chiffonade-cut basil leaves if using, then gently toss the salad again to combine all ingredients without wilting the arugula.
- Serve: The salad can be served immediately or chilled briefly to enhance flavors. Enjoy as a refreshing side dish.
Notes
- Cooking the pasta slightly softer than al dente ensures a tender texture that blends well in the salad.
- Rinsing the pasta under cold water stops the cooking and prevents sticking.
- Chiffonade-cut basil is optional but adds a fragrant herbal note.
- This salad is best eaten fresh but can be refrigerated for up to 1 day.
- You can substitute walnuts with pecans or almonds depending on preference.
- For a vegetarian salad, ensure the parmesan or pecorino cheese used is suitable for vegetarians without animal rennet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Vegetarian
