Ingredients
- 3.5 oz arugula
- 8 oz pasta (farfalle or orzo)
- 1/2 cup walnuts (finely chopped)
- 1/3 cup grated parmesan cheese
- Juice and zest of 1 lemon
- 8 Tb olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tb capers + 1 tsp brine
- 1 Tb white balsamic vinegar
- Optional: 6 basil leaves (chiffonade-style)
Instructions
- Cook pasta according to package instructions until slightly softer than al dente. Drain and rinse.
- In a large mixing bowl, whisk together lemon juice, white balsamic vinegar, Dijon mustard, chopped walnuts, capers with brine, salt, black pepper, and olive oil until well combined.
- Stir in the grated cheese.
- Add the rinsed pasta to the dressing and toss to coat thoroughly.
- Gently fold in arugula and basil (if using) without wilting the greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 340
- Sugar: 2g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg