Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden brown, then set aside to cool.

Zest and juice two fresh lemons. Hand-tear basil leaves and halve cherry tomatoes.

Cook short pasta according to package directions until al dente, then drain and rinse under cold water.

Whisk together lemon juice, zest, white balsamic vinegar, Dijon mustard, capers, honey, salt, and black pepper. Drizzle in olive oil while whisking until emulsified.

Combine cooled pasta with prepared dressing, then fold in walnuts, cherry tomatoes, and grated Parmesan cheese.

Gently fold in arugula just before serving to prevent wilting.

Let the salad sit at room temperature for 10-15 minutes before serving.