Ingredients
Scale
- 8 oz pasta (farfalle or orzo recommended)
- 1 cup arugula (or spinach)
- ½ cup walnuts (finely chopped)
- ⅓ cup nutritional yeast (for vegan option)
- Juice and zest of 1 whole lemon
- 8 Tb olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 Tb capers (plus brine)
- 1 Tb white balsamic vinegar
- 2 tsp Dijon mustard
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together lemon juice, zest, olive oil, salt, pepper, capers with brine, vinegar, and mustard.
- In a large bowl, combine cooked pasta, arugula, walnuts, and nutritional yeast. Pour the dressing over and toss gently.
- Garnish with chiffonade basil if desired. Serve immediately or refrigerate for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main/Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 305
- Sugar: 2g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg