Description
A refreshing and bright pasta salad tossed with peppery arugula, crunchy walnuts, tangy capers, and a zesty lemon-Dijon vinaigrette. Perfect as a light main or flavorful side dish.
Ingredients
- 8 oz pasta (farfalle, orzo, or rotini), cooked and rinsed
- 3.5 oz arugula
- ½ cup walnuts, finely chopped
- ⅓ cup parmesan cheese (or vegan alternative)
- 1 lemon, zest and juice
- 8 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon capers plus 1 teaspoon of caper brine
- 6 fresh basil leaves (optional), cut into chiffonade
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a large mixing bowl, whisk together the lemon juice and zest, white balsamic vinegar, Dijon mustard, chopped walnuts, capers, salt, and pepper. Slowly whisk in the olive oil until emulsified. Stir in the grated parmesan.
- Cook the pasta: Cook according to package directions until slightly past al dente. Rinse under cold water to stop the cooking. Drizzle with olive oil to prevent sticking.
- Toss the salad: Add the rinsed pasta to the dressing and toss until evenly coated. Fold in the arugula and optional basil. Mix gently to keep greens fresh.
- Serve: Serve immediately, or chill and serve within 24 hours for best texture.
Notes
For a vegan version, use dairy-free parmesan and adjust salt as needed. Toast the walnuts beforehand for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean