Lemon Arugula Pasta Salad

Prep time: 30 minutes | Servings: 8 | Difficulty: Easy

Ingredients

• 2 cups farfalle pasta

• 2 tbsp Santa Cruz Organic 100% Pure Lemon Juice

• 1 tbsp white balsamic vinegar

• 2 tsp dijon mustard

• ⅓ cup extra virgin olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ cup toasted walnuts, roughly chopped

• ⅓ cup finely grated parmesan cheese

• ½ cup arugula

• 6 basil leaves, thinly sliced

Directions

Bring a large pot with 4 quarts of water to a boil. Once boiling, add in 2 tablespoons of salt and the farfalle pasta. Return to a boil. Let cook for 12-14 minutes until the pasta is fully cooked through. 

While the pasta cooks, in a small bowl combine lemon juice, white balsamic vinegar, dijon mustard, extra virgin olive oil, salt and black pepper.  

Once pasta has cooked, drain and rinse it under cold water and drain again, then place it in a large bowl. Add in dressing, parmesan cheese and toasted walnuts and mix until thoroughly combined. You can store it in the fridge until ready to serve. Once ready to serve, mix in the arugula and basil. Enjoy!