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Bright Lemon Arugula Pasta Salad for an Easy Summer Dinner

Fresh and vibrant, Lemon Arugula Pasta Salad is served in a bright bowl with a light Arugula Pasta style finish and fresh lemon zest.
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This Lemon Arugula Pasta Salad is bright, peppery, and full of fresh lemon flavor. It is easy to make, packed with texture, and perfect for picnics, lunches, or a light summer meal.

Ingredients

Scale
  • 8 oz pasta, such as farfalle, orzo, or another short shape
  • 3.5 oz fresh arugula
  • 1/2 cup walnuts, finely chopped
  • 1/3 cup Parmesan or Pecorino cheese, freshly grated
  • 1 lemon, both juice and zest
  • 8 Tb olive oil
  • 1 Tb white balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 Tb capers, plus 1 tsp caper brine
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 basil leaves, cut into thin ribbons, optional

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook it until it is just tender, slightly softer than al dente.
  2. Drain the pasta and rinse it under cold water right away. This stops the cooking and helps wash away excess starch so the salad stays fresh and clean-tasting.
  3. In a large mixing bowl, whisk together the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, caper brine, and chopped walnuts.
  4. Slowly pour in the olive oil while whisking constantly. Keep whisking until the dressing looks smooth, glossy, and fully blended.
  5. Add the cooled pasta to the bowl with the dressing. Toss gently until every piece is coated with the lemon mixture.
  6. Add the arugula and basil, if using. Toss again so the greens wilt just slightly from the pasta and absorb the flavor.
  7. Taste the salad and adjust the seasoning if needed. Add a little more salt, pepper, or lemon juice if you want a stronger finish.

Notes

  • Rinse the pasta well so it does not keep cooking and turn soft.
  • Toast the walnuts briefly in a dry skillet to make their flavor richer.
  • Freshly grated Parmesan tastes much better than the packaged kind.
  • If the arugula tastes extra peppery, add a handful of baby spinach to soften the flavor.
  • Always taste the dressing before combining it with the pasta. A little more lemon or salt can make a big difference.

Find it online: https://irmacooks.com/bright-lemon-arugula-pasta-salad/