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–+ servings

Lemon Arugula Pasta Salad

A bright and nutty pasta salad with peppery arugula, toasted walnuts, and a zesty lemon dressing, perfect for California picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: Pasta, Quick Meals, Salads, Side Dishes
Cuisine: Italian-American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 3.5 oz baby arugula
  • 8 oz farfalle or orzo pasta cooked and rinsed
  • 1/2 cup walnuts finely chopped
  • 1/3 cup finely grated Parmesan or Pecorino cheese
  • 1 Meyer lemon zested and juiced (about 2 tbsp juice)
  • 8 tbsp California olive oil divided
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp capers plus 1 tsp brine
  • 1 tbsp white balsamic vinegar
  • 6 fresh basil leaves cut into thin ribbons (optional)
  • 2 tsp Dijon mustard

Method
 

  1. Cook the pasta according to package directions until just past al dente. Drain and rinse under cold water until cool.
  2. In a large mixing bowl, whisk together the lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, capers and their brine, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Stir in the chopped walnuts and grated Parmesan.
  3. Add the cooled pasta to the dressing and toss until evenly coated.
  4. Add the arugula and basil ribbons (if using) and toss gently just until combined. Serve immediately or refrigerate for up to 2 hours.

Nutrition

Calories: 420kcalCarbohydrates: 34gProtein: 11gFat: 28gSaturated Fat: 5gCholesterol: 10mgSodium: 640mgFiber: 4gSugar: 3g

Notes

For a nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3-4 minutes before chopping.
Substitute pecans or almonds for walnuts if desired.
This salad keeps well in the fridge for up to 2 days, but the arugula will wilt slightly.
Make ahead: Prepare the dressing and pasta separately, then toss with arugula just before serving.
Avoid overdressing; add arugula gradually to ensure even coating.
For a vegetarian main, add chickpeas or white beans.
Serve alongside grilled chicken or fish for a complete meal.

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