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Lemon Arugula Pasta Salad for a Fresh Summer Meal
Youssef Hb

Lemon Arugula Pasta Salad for a Fresh Summer Meal

A vibrant Mediterranean-inspired pasta salad with zesty lemon, peppery arugula, toasted walnuts, and a tangy dressing. Perfect for backyard barbecues or quick weeknight meals.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3.5 oz arugula, roughly chopped
  • 8 oz farfalle or orzo pasta
  • ½ cup freshly chopped walnuts
  • ⅓ cup parmesan/pecorino cheese (vegetarian option)
  • 1 lemon (zested and juiced)
  • 8 tbsp extra virginia olive oil
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp capers in brine
  • 1 tbsp white balsamic vinegar (substitute non-alcoholic vinegar)
  • 6 basil leaves, chopped (optional)
  • 2 tsp Dijon mustard

Method
 

  1. Cook pasta until slightly under al dente; drain and cool
  2. Zest lemon and mix with juice, olive oil, Dijon mustard, basil, capers, vinegar, salt, and pepper to create dressing
  3. Combine cooled pasta, arugula, cheese, and toasted walnuts in a large bowl
  4. Pour dressing over dish and toss to coat evenly
  5. Cover and refrigerate for at least 15 minutes to let flavors meld

Notes

Use vegetarian parmesan if desired
Toast walnuts in a dry skillet for enhanced flavor
Add ½ cup chickpeas for extra protein
Best served chilled but can be eaten at room temperature
Store in refrigerator for up to 2 days