Description
A vibrant, no-mayo pasta salad combining farfalle, peppery arugula, walnuts, and a tangy lemon-Dijon dressing. Ready in 25 minutes with a crisp, savory bite.
Ingredients
3.5 ounces arugula
8 ounces farfalle or orzo pasta
½ cup finely chopped walnuts
⅓ cup finely grated Parmesan or pecorino cheese
1 whole lemon (juice and zest)
8 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon capers + 1 teaspoon brine
1 tablespoon white balsamic vinegar
2 teaspoons Dijon mustard
6 basil leaves (optional, chiffonade-style)
Instructions
Bring a large pot of salted water to a boil
Add pasta and cook 1–2 minutes past al dente; drain, rinse with cold water until cool
In a bowl, whisk together lemon juice/zest, olive oil, Dijon, vinegar, capers and brine, salt, and pepper
Toast walnuts in a pan over medium heat until golden
In a large bowl, gently toss cooled pasta with arugula, dressing, toasted walnuts, cheese, and basil (if using)
Notes
Use baby arugula for optimal texture
Toast walnuts for enhanced flavor
Substitute white wine vinegar for balsamic if preferred
Chill leftovers up to 6 hours; toss before serving
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Cold/Hot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 1g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg