Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by toasting the walnuts in a dry skillet over medium heat for about 3-4 minutes.
- While the walnuts are cooling, zest and juice 1.5 lemons into a bowl, then prepare the fresh ingredients.
- Bring a large pot of salted water to a rapid boil, add the pasta and cook until al dente.
- In a separate bowl, whisk the dressing ingredients together until emulsified.
- Combine the cooked pasta and dressing in a large mixing bowl, tossing until coated.
- Add the grated Parmesan cheese and toasted walnuts, tossing gently to combine.
- Fold in the cherry tomatoes, torn basil, and arugula just before serving.
Nutrition
Notes
This salad is perfect for meal prep and can be stored in an airtight container for up to 3 days.
