Zesty Lemon Arugula Pasta Salad for a Fresh Summer Feast

This Lemon Arugula Pasta Salad is a refreshing summer dish, perfect for gatherings or weeknight dinners.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Salad

8 oz Pasta (farfalle or orzo) Choose for better dressing adherence
3.5 oz Fresh Arugula Adds vital color and flavor
0.5 cup Walnuts, finely chopped Toasted for enhanced flavor
0.33 cup Parmesan or Pecorino Cheese, finely grated Adds savory notes to the salad

For the Dressing

1 whole Lemon, juice and zest Adds brightness; zest enhances aroma
8 Tb Olive Oil High quality elevates taste and texture
1 Tb White Balsamic Vinegar Brightens the lemon flavor
2 tsp Dijon Mustard Helps emulsify the dressing
1 Tb Capers Introduces a salty, briny flavor
1 tsp Salt Enhances overall taste
0.5 tsp Black Pepper Freshly cracked for best aroma
6 leaves Basil Leaves, chiffonade Optional, adds herbaceous note

Equipment

large pot
Mixing bowl
Skillet

Method

Step-by-Step Instructions

Cook the pasta in a large pot of salted boiling water for about 10 minutes, then drain and rinse under cold water.
Whisk together lemon zest and juice, vinegar, mustard, salt, and pepper in a bowl; fold in capers and walnuts, then drizzle in olive oil.
Combine the cooled pasta with the dressing mixture, tossing gently to coat.
Fold in arugula and basil, tossing gently to wilt the greens.
Taste and adjust seasoning; serve warm or chilled.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 8mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 1.5mg

Notes

Rinse the pasta and consider toasting the walnuts for enhanced flavor. Adjust dressing to suit your taste.

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