Lemon Arugula Pasta Salad
This pasta salad combines fresh arugula, crunchy walnuts, and a zesty lemon dressing for a refreshing dish.
Equipment
- Pot
- Mixing bowl
Ingredients
For the Pasta Salad
- 8 oz pasta choose a shape that holds dressing well
- 3.5 oz fresh arugula peppery greens give this salad a vibrant bite
- ½ cup walnuts, finely chopped adds crunch and helps the dressing cling to the pasta
- ⅓ cup finely grated Parmesan or Pecorino cheese fresh-grated tastes best compared to pre-shredded
- 1 lemon juice and zest zest brings citrus perfume, juice adds acidity
- 8 Tb olive oil quality oil deepens flavor and smooths the dressing
- 1 Tb white balsamic vinegar brightens the lemon for a more complex flavor
- 2 teaspoon Dijon mustard helps emulsify the dressing
- 1 Tb capers adds a salty, briny punch
- 1 teaspoon brine adds a salty, briny punch
- 1 teaspoon salt to enhance all the flavors
- ½ teaspoon black pepper freshly cracked adds the best aroma
- 6 leaves basil, chiffonade optional herbaceous note
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the arugula, walnuts, cheese, lemon juice and zest, olive oil, vinegar, mustard, capers, brine, salt, and pepper. Mix well.
- Add the cooked pasta to the bowl and toss until combined. If desired, garnish with basil leaves before serving.
Notes
For added flavor, let the salad sit for a few minutes before serving to allow the ingredients to meld.