Ingredients
Scale
- 3.5 oz arugula
- 8 oz pasta (e.g., farfalle or orzo)
- 1/2 cup walnuts (finely chopped)
- Juice and zest of 1 lemon
- 8 Tb olive oil
- 1 Tb capers plus 1 tsp of their brine
- 1 Tb white balsamic vinegar
- Salt and black pepper to taste
- Optional: 6 basil leaves (cut chiffonade-style)
Instructions
- Cook the pasta according to package instructions until slightly softer than al dente. Drain and rinse under cold water.
- In a large mixing bowl, whisk together lemon juice and zest, white balsamic vinegar, Dijon mustard, finely chopped walnuts, capers with brine, salt, black pepper, and olive oil until well combined.
- Gently stir in grated cheese (if using) until mixed.
- Add the rinsed pasta to the dressing mixture and toss well to coat.
- Fold in fresh arugula and basil (if using) before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg