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Lemon arugula pasta salad with short pasta, peppery arugula, lemon, walnuts, Parmesan, tomatoes, and basil

Lemon Arugula Pasta Salad Recipe

Bright lemon pasta salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 side servings
Course: Salad, Side Dish
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

Salad
  • 8 ounces short pasta fusilli, farfalle, rotini, or orzo
  • 3 ½ ounces fresh arugula washed and dried
  • ½ cup walnuts finely chopped and lightly toasted
  • ⅓ cup Parmesan or Pecorino finely grated
  • 1 large lemon zest and juice
  • ½ cup extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon capers plus 1 teaspoon brine
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly cracked
  • 6 leaves fresh basil chiffonade, optional

Method
 

Method
  1. Cook pasta in salted boiling water until tender. Drain and rinse under cold water to stop cooking, then drain well.
  2. Whisk lemon juice, zest, white balsamic vinegar, Dijon, capers, salt, and pepper. Slowly whisk in olive oil.
  3. Add cooled pasta to the dressing and toss until coated.
  4. Fold in arugula, basil, walnuts, and Parmesan. Taste and adjust lemon, salt, or pepper.
  5. Serve chilled, cool, or at room temperature with extra lemon zest and Parmesan.

Notes

Keep arugula separate for make-ahead preparation. Refrigerate leftovers up to three days. Do not freeze.