Begin by bringing a large pot of salted water to a rolling boil. Add 8 oz of farfalle or orzo and cook until it's slightly softer than al dente, about 8-10 minutes. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down for the Lemon Arugula Pasta Salad.

In a large mixing bowl, combine the juice and zest of 1 lemon, 1 tablespoon of white balsamic vinegar, 2 teaspoons of Dijon mustard, 1 teaspoon of salt, and ½ teaspoon of freshly cracked black pepper. Add 1 tablespoon of capers with an extra teaspoon of brine and ½ cup of finely chopped walnuts. Whisk until everything is well integrated for a tangy and flavorful dressing.

With the dressing ready, slowly drizzle in 8 tablespoons of high-quality olive oil while continuously whisking. This will create a smooth emulsion that binds the dressing together, ensuring that every bite of your Lemon Arugula Pasta Salad is coated beautifully with flavor.

Once the pasta has cooled, add it to the bowl with the dressing. Gently toss the pasta in the bowl, ensuring that each piece is evenly coated with the lemony goodness.

Next, toss in 3.5 oz of fresh arugula and the chiffonade of 6 basil leaves, if using. The warmth of the pasta will slightly wilt the greens, enhancing their flavor while still keeping them vibrant.

Finally, taste the salad and adjust the seasoning if necessary. Serve your Lemon Arugula Pasta Salad chilled or at room temperature.