Food & Cooking Recipes Salad Recipes Pasta, Arugula, and Mozzarella Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 For a quick, easy, and delicious meal, make this Pasta, Arugula, and Mozzarella Salad for supper in under 30 minutes. Ingredients ¾ pound short pasta, such as casarecce or campanelle 1 teaspoon finely grated lemon zest 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 2 cups baby arugula ½ cup fresh basil leaves, torn if large 1 tablespoon capers, rinsed and drained 6 ounces fresh mozzarella, cut into ½-inch pieces (1 cup) ½ teaspoon red-pepper flakes Directions In a large pot of boiling salted water, cook pasta according to package instructions. Drain. Meanwhile, in a large bowl, whisk together lemon zest, lemon juice, and olive oil; season with salt and pepper. Add pasta, arugula, basil, capers, mozzarella, and red-pepper flakes. Toss to combine and season with salt and pepper. Rate it Print