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Lemon Arugula Pasta Salad garnished with fresh ingredients on a plate

Lemon Arugula Pasta Salad

A bright and peppery pasta salad made with fresh arugula, crunchy walnuts, and a zesty lemon dressing, perfect for any potluck or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Greens
  • 8 oz farfalle or orzo pasta Use any pasta shape you have on hand.
  • 1 cup arugula Substitute spinach if needed.
Nuts and Cheese
  • ½ cup walnuts, finely chopped Pecans or almonds can also be used.
  • ⅓ cup Parmesan or Pecorino cheese, finely grated Use nutritional yeast for a vegan option.
Dressing
  • 1 whole lemon, juice and zest Start with the zest of one lemon.
  • 8 Tb olive oil Use the best quality olive oil.
  • 1 Tb white balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 Tb capers Plus 1 tsp of caper brine.
  • 1 tsp salt
  • ½ tsp black pepper
Optional Garnish
  • 6 leaves basil, chiffonade Optional for added flavor.

Method
 

Boil the Pasta
  1. Bring a big pot of salted water to a boil. Cook pasta according to the package until just al dente, avoiding mushiness.
Toast the Walnuts
  1. While pasta cooks, heat a dry skillet over medium, add walnuts, and toast until golden, 3-5 minutes.
Make the Dressing
  1. In a large bowl, whisk together lemon juice and zest, olive oil, white balsamic vinegar, Dijon mustard, capers, brine, salt, and black pepper until emulsified.
Combine Ingredients
  1. Drain pasta, reserving some cooking water. Add hot pasta to the dressing and toss well to combine.
  2. Let pasta cool slightly, then stir in arugula, toasted walnuts, and grated cheese gently.
  3. Taste and adjust seasonings if necessary.
Serve
  1. Serve slightly warm, at room temperature, or chill for 30-60 minutes before serving.

Notes

Ideal for potlucks or meal prep. Can be made ahead; add fresh greens and cheese just before serving.