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Lemon Arugula Pasta Salad with Walnuts and Herbs
Maya Bennett

Lemon Arugula Pasta Salad with Walnuts and Herbs

A vibrant Mediterranean salad with peppery arugula, tangy lemon-herb dressing, al dente pasta, and toasted walnuts. Refreshing and nutrient-dense, this dish is perfect for summer meals or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 3.5 oz arugula (fresh, loosely packed)
  • 8 oz pasta (farfalle or orzo)
  • ½ cup walnuts (finely chopped)
  • ⅓ cup grated Parmesan or pecorino cheese
  • 1 lemon (juice and zest)
  • 8 tablespoons extra virgin olive oil
  • 1 tablespoon capers (with 1 tsp brine, rinsed)
  • 1 tablespoon balsamic vinegar or white vinegar
  • 6 basil leaves (optional, for garnish)
  • 2 tsp Dijon mustard

Method
 

  1. Boil salted water, add pasta, and cook 2 minutes less than package instructions. Drain and rinse with cold water.
  2. In a bowl, whisk lemon juice, zest, balsamic, Dijon, capers, walnuts, salt, pepper, and olive oil.
  3. Add cooled pasta to dressing and toss until coated. Stir in grated cheese.
  4. Fold in arugula and basil just before serving. Chill for 20 minutes to meld flavors.

Notes

Toast walnuts in a dry skillet for 30 seconds for enhanced nuttiness.
Use firm pasta shapes like orzo or farfalle to maintain texture.
Chill dressing separately for 15 minutes before combining with pasta if needed.