Description
A fresh pasta salad featuring peppery arugula, crunchy walnuts, and a tangy lemon dressing.
Ingredients
- 8 ounces short pasta such as farfalle or rotini
- 3 cups fresh arugula
- 1 half cup walnuts finely chopped
- 1 third cup grated Parmesan cheese
- 1 lemon zest and juice
- 6 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon capers plus 1 teaspoon brine
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 4 fresh basil leaves thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until tender. Drain and rinse under cold water, then set aside.
- In a large bowl, whisk together lemon juice, lemon zest, vinegar, Dijon mustard, capers, brine, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is smooth.
- Add the cooled pasta to the bowl and toss to coat evenly with the dressing.
- Stir in the chopped walnuts and grated Parmesan cheese.
- Add the arugula and basil, then toss gently until just combined and slightly wilted.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
- Lightly toasting the walnuts enhances their flavor and adds extra depth to the salad.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: Tossing
- Cuisine: American