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–+ servings
Lemon Arugula Pasta Salad

Lemon Arugula Pasta Salad for a Bright, Fresh Twist

This Lemon Arugula Pasta Salad is a quick, vegetarian delight that provides a vibrant, peppery kick.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Pasta Farfalle or orzo recommended
  • 1 cup Arugula Can substitute with spinach
  • ½ cup Walnuts Finely chopped; pecans or almonds can be used
  • ⅓ cup Parmesan or Pecorino cheese Finely grated; use nutritional yeast for vegan option
  • 1 whole Lemon Juice and zest
For the Dressing
  • 8 Tb Olive oil
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 Tb Capers Plus 1 tsp brine
  • 1 Tb White balsamic vinegar
  • 2 tsp Dijon mustard
For Optional Garnish
  • 6 leaves Basil leaves Chiffonade style, optional

Equipment

  • Large pot
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the pasta in salted boiling water for 8-10 minutes until slightly softer than al dente, then rinse under cold water.
  2. In a mixing bowl, combine the lemon zest and juice, white balsamic vinegar, and Dijon mustard. Whisk in the olive oil slowly to emulsify.
  3. Add the cooled pasta to the dressing mixture and toss to coat.
  4. Add arugula and optional basil to the pasta, tossing gently to combine.
  5. Serve immediately, adding extra cheese and walnuts if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 24 hours; keep arugula separate until serving to maintain crispness.

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