Description
This vibrant, vegetable-forward dish pairs tender farfalle pasta with fresh, peppery arugula and a zesty, citrus-forward dressing. Enhanced by crunchy walnuts and salty capers, this Mediterranean-inspired salad is perfectly balanced. It serves as an ideal light lunch or refreshing side dish for any occasion. The flavors meld beautifully after chilling, making it a convenient make-ahead meal that feels sophisticated yet remains incredibly easy to prepare.
Ingredients
8 oz farfalle or orzo pasta
3.5 oz fresh arugula
1/2 cup walnuts, finely chopped
1/3 cup grated parmesan cheese
1 lemon, juiced and zested
8 Tb extra virgin olive oil
2 tsp dijon mustard
1 Tb capers plus 1 tsp brine
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tb white balsamic vinegar
6 fresh basil leaves, chiffonade (optional)
Instructions
Bring a large pot of salted water to a boil and cook pasta until tender, slightly softer than al dente.
Drain the pasta and rinse thoroughly under cold water to stop the cooking process and remove excess starch.
In a large mixing bowl, whisk together lemon juice, zest, white balsamic vinegar, and dijon mustard.
Stir in the chopped walnuts, capers, caper brine, salt, and black pepper.
Slowly stream in the olive oil while whisking to emulsify the dressing.
Add the cooled pasta and arugula to the bowl, tossing everything thoroughly until evenly coated.
Top with grated parmesan cheese and optional fresh basil before serving.
Notes
Store in an airtight container in the refrigerator for up to 2 days. The salad tastes best after resting for at least an hour, allowing the flavors to meld. If the pasta absorbs the dressing, add a splash of olive oil before serving.
- Prep Time: 10
- Cook Time: 10
- Category: RECIPES
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: approx 1.5 cups
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg