Lemon Arugula Pasta Salad
This Lemon Arugula Pasta Salad is a quick 25-minute recipe made with 9 simple ingredients. Bright, zesty, and refreshing, it’s perfect for spring, summer, or citrus season.
Ingredients
- 3.5 oz arugula
- 8 oz farfalle cooked & rinsed
Dressing
- 1/2 cup walnuts finely chopped
- 1/3 cup grated parmesan
- 1/2 lemon juice & zest
- 8 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp white balsamic vinegar
- 1 tbsp capers
- 1 tsp caper brine
- 2 tsp dijon mustard
- basil
Instructions
- Cook pasta per package instructions, slightly softer than al dente. When the pasta is finished, drain and rinse it well under cold water.
- Make the dressing in a large mixing bowl by whisking together lemon juice and zest, white balsamic vinegar, dijon mustard, walnuts, capers, salt, pepper, and olive oil. Then stir in the parmesan cheese
- Add the rinsed pasta and toss to combine
- Add the arugula and basil and toss to combine
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