Lemon Arugula Salad
7 oz arugula
16 oz pasta, such as farfalle or orzo, cooked and rinsed
1 cup walnuts, finely chopped
⅔ cup finely grated parmesan or pecorino cheese
2 lemon (juice and zest)
16 Tb olive oil
2 tsp salt
1 tsp black pepper
2 Tb capers plus 1 teaspoon of their brine
2 Tb white balsamic vinegar
12 basil leaves, cut chiffonade-style (optional)
4 tsp dijon mustard
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Instructions
Cook pasta per package instructions, slightly softer than al dente. When the pasta is finished, drain and rinse it well.
Make the dressing in a large mixing bowl by whisking together lemon juice and zest, white balsamic vinegar, dijon mustard, walnuts, capers, salt, pepper, and olive oil. Then stir in the parmesan cheese.
Add the rinsed pasta and toss to combine.
Add the arugula and basil, if using, and toss to combine.
Tip- if the design is too tangy for your add honey 🍯
After making this incredible Lemon Arugula Salad, I just had to share a few extra tips and tricks I've picked up to make it even more sensational, especially for those of you, like me, who adore a little extra crunch and nutty flavor! While the original recipe is fantastic and truly a staple, I often enhance my Lemon Arugula Salad by adding toasted pine nuts. It's a game-changer that really elevates the texture and introduces a delicate, buttery richness that complements the zesty lemon and peppery arugula perfectly. The original recipe uses walnuts, which are lovely, but pine nuts offer a distinct, softer crunch and a different flavor profile that many find irresistible in this type of light, bright salad. Toasting pine nuts is super easy and makes all the difference. I usually just toss them in a dry skillet over medium-low heat for about 3-5 minutes, shaking frequently until they're fragrant and lightly golden. Keep a close eye on them because they can burn quickly! Once toasted, let them cool completely before adding them to your salad. This simple step adds so much depth and that irresistible crunch that many of my friends rave about. It’s a small effort for a huge flavor reward. Beyond pine nuts, I've found a few other small tweaks that can really personalize this Lemon Arugula Salad. Sometimes, if I'm looking for a heartier meal, I'll toss in some grilled chicken, flaked salmon, or roasted chickpeas for added protein. For a pop of color and sweetness, cherry tomatoes sliced in half are wonderful, or even some thinly sliced red onion for a bit of bite. And if you don't have farfalle or orzo on hand, don't worry! Penne, fusilli, or even a smaller shell pasta work beautifully. The key is to get that pasta slightly softer than al dente, as the recipe suggests, so it really soaks up all that amazing dressing. Rinsing the pasta well after cooking is crucial too – it helps cool it down quickly and prevents it from clumping, ensuring every strand is perfectly coated. Speaking of the dressing, the combination of lemon juice and zest, white balsamic vinegar, Dijon mustard, and capers is pure genius. The capers add a briny, salty punch that cuts through the richness, while the Dijon mustard helps emulsify everything and adds a subtle tang. Sometimes, if I'm feeling extra fancy, I'll add a tiny pinch of red pepper flakes for a hint of heat. And that tip about adding honey if it's too tangy? Absolutely brilliant! I've done it when my lemons were particularly tart, and it balances everything out beautifully, creating a more harmonious, rounded flavor. This Lemon Arugula Salad is truly versatile. It’s fantastic as a light lunch, a vibrant side dish for a barbecue, or even as a base for a more elaborate meal. I love making a big batch on Sunday to enjoy throughout the week. Just remember to add the arugula and basil right before serving to keep them fresh and crisp. If you store the dressing and pasta separately, it stays fresh even longer. Trust me, once you try this Lemon Arugula Salad with a sprinkle of toasted pine nuts, it'll become a staple in your recipe rotation!
