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Zesty Lemon Arugula Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

This Zesty Lemon Arugula Pasta Salad combines bright lemon flavors with peppery arugula, toasted walnuts, and a tangy dressing for a refreshing and satisfying salad perfect for any occasion.

Ingredients

Units Scale

Salad Ingredients

  • 8 oz pasta (I always use Barilla Penne for a perfect al dente texture)
  • 4 oz arugula
  • 8 basil leaves (hand-torn into 1/2-inch pieces to prevent bruising)
  • 1/2 cup cherry tomatoes, halved
  • 2/3 cup walnuts (toasted and chopped into 1/4-inch pieces for a deeper nuttiness)
  • 1/3 cup parmesan

Dressing Ingredients

  • 1.5 lemons (zested and juiced for maximum brightness)
  • 3/4 cup olive oil (I prefer Lucini Premium Select for its peppery finish)
  • 1 Tbsp white balsamic vinegar
  • 2 tsp dijon mustard
  • 1 Tbsp capers
  • 1 tsp caper brine
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp honey

Instructions

  1. Toast and Prepare Ingredients: Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and golden—this deepens their nuttiness significantly. Once cooled slightly, chop them into 1/4-inch pieces and set aside. While the walnuts cool, zest and juice the lemons, tear the basil leaves by hand into 1/2-inch pieces (tearing rather than cutting prevents bruising and preserves delicate oils), halve the cherry tomatoes, and grate the parmesan cheese. Having all components ready ensures the assembly flows smoothly once the pasta is cooked.
  2. Cook Pasta: Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to package directions until al dente—I always use Barilla Penne for its reliable texture and ability to hold the dressing beautifully. Drain the pasta well but do not rinse it; the residual starch helps the dressing cling to each piece. Set aside to cool slightly while you prepare the dressing.
  3. Make Dressing: In a large mixing bowl, combine the lemon juice and zest, white balsamic vinegar, Dijon mustard, capers, caper brine, honey, salt, and black pepper. Whisk these ingredients together to emulsify slightly, then slowly drizzle in the olive oil while whisking constantly—I prefer Lucini Premium Select for its peppery finish that complements the bright lemon. This technique creates a more cohesive dressing that will coat the pasta evenly. Stir in the grated parmesan and toasted walnuts until well combined.
  4. Toss Salad: Add the cooked pasta from Step 2 to the vinaigrette in the bowl and toss thoroughly, ensuring every strand is coated with dressing and the flavors begin to meld. Add the halved cherry tomatoes and the hand-torn basil from Step 1, then toss gently to combine. Finally, add the arugula last—tossing it in at the end prevents it from becoming over-coated and wilted from the warm pasta, preserving its fresh peppery bite and texture. Serve immediately or let sit for 10-15 minutes for flavors to further develop.

Notes

  • Toast walnuts to deepen nuttiness.
  • Tear basil by hand to prevent bruising and preserve oils.
  • Do not rinse pasta after cooking; residual starch helps dressing cling.
  • Add arugula last to avoid wilting.
  • Let salad sit 10-15 minutes to develop flavors, if desired.

Find it online: https://yumrecipesfood.com/zesty-lemon-arugula-pasta-salad-recipe/