Ingredients
Method
- Bring a large pot of heavily salted water to a boil. Add your pasta and cook according to package instructions, but cook for 1 minute less than al dente. Once cooked, drain the pasta and rinse under cold water immediately. Shake to remove excess moisture and set aside to cool.
- In a large mixing bowl, combine the zest and juice of 1 lemon, 1 tbsp of white balsamic vinegar, 2 tsp Dijon mustard, 1 tbsp capers and 1 tsp caper brine, 1 tsp salt, and 1/2 tsp black pepper. Add the finely chopped walnuts and stir.
- Slowly drizzle in 8 tbsp of extra virgin olive oil while whisking constantly to emulsify the dressing. Stir in the finely grated parmesan or pecorino cheese, mixing until smooth.
- Add the cooled, rinsed pasta to the bowl with the dressing. Toss using a large spatula or tongs to coat the pasta evenly in the dressing.
- Add the fresh arugula and chiffonade basil (optional). Gently fold the greens into the pasta until evenly distributed.
- Allow the salad to rest for 10–15 minutes before serving. This lets the flavors marry, and the arugula will slightly wilt, blending seamlessly with the pasta.
Notes
This pasta salad is elevated with the help of finely chopped walnuts, which help bind the dressing and enhance the overall texture. It's an effortless yet elegant dish that can be enjoyed both as a side or a main course.
