Description
Experience a burst of fresh flavors with this Lemon Arugula Pasta Salad. This vibrant dish combines the peppery notes of arugula with zesty lemon dressing, offering a delightful balance that makes it perfect for summer picnics, casual family dinners, or quick weekday meals. With its crunchy walnuts and optional add-ins like grilled chicken or seasonal vegetables, this salad is not just a side; it can steal the spotlight at any gathering. In just 25 minutes, you can create a nutritious and versatile meal that’s sure to impress!
Ingredients
- 3.5 oz arugula
- 8 oz pasta (such as farfalle or orzo)
- 1/2 cup walnuts
- 1/3 cup finely grated parmesan cheese
- Juice and zest of 1 lemon
- 8 Tb olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tb capers plus 1 tsp brine
- 1 Tb white balsamic vinegar
- Optional: 6 basil leaves (chiffonade-style)
Instructions
- Cook the pasta according to package instructions until slightly softer than al dente. Drain and rinse with cold water to cool.
- In a large mixing bowl, whisk together lemon juice and zest, white balsamic vinegar, dijon mustard, chopped walnuts, capers with brine, salt, pepper, and olive oil. Stir in grated parmesan until well combined.
- Add the rinsed pasta to the dressing mixture and gently toss to coat.
- Fold in arugula and basil (if using) until everything is evenly mixed.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 340
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Let the salad chill in the refrigerator for about an hour before serving for enhanced flavor. Feel free to customize with additional vegetables like cherry tomatoes or bell peppers for extra color and nutrition.