Description
A refreshing salad that balances the zesty brightness of lemon with peppery arugula, perfect for a light lunch or side dish.
Ingredients
- 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 until tender, then drain and rinse under cold water.
- Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and walnuts in a large bowl.
- Drizzle in the olive oil slowly until well combined.
- Add the cooled, rinsed pasta to the bowl and toss gently.
- Toss in the fresh arugula and basil, allowing the arugula to wilt slightly.
Notes
For extra flavor, toast the walnuts before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean