Description
Zesty Lemon Arugula Pasta Salad That Brightens Any Meal
Ingredients
Scale
- 4 cups arugula (Can substitute with spinach)
- 2 cups pasta (farfalle or orzo) (Cook slightly softer than al dente)
- 1 cup walnuts (Can swap with pecans or almonds)
- 1/2 cup Parmesan cheese (Or use nutritional yeast for vegan option)
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon white balsamic vinegar (Regular balsamic can deepen flavor)
- 2 tablespoons Dijon mustard (Whole grain mustard adds texture)
- 1/2 cup olive oil (Or use avocado oil)
- 1 teaspoon salt (Adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons capers (Can be substituted with olives)
- 1/4 cup basil leaves (Mint can be a substitute)
Instructions
- Cook the Pasta: Bring salted water to a boil, add pasta, and cook until slightly softer than al dente, about 9-10 minutes. Drain and rinse under cold water.
- Make the Dressing: Whisk lemon juice, zest, vinegar, and mustard in a bowl. Gradually whisk in olive oil until emulsified. Stir in walnuts, capers, salt, and pepper.
- Combine Ingredients: Toss the rinsed pasta with the dressing mixture to ensure even coating and flavor absorption.
- Add Greens: Fold in arugula and basil (if using) until well-distributed but still crisp.
- Serve and Enjoy: Transfer to a serving bowl, garnish with extra walnuts or Parmesan if desired, and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg