Boil salted water in a pot, add pasta, and cook until slightly softer than al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large bowl, whisk together lemon juice and zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts. Gradually drizzle in olive oil while whisking until well combined.

Gently toss the cooled pasta into the dressing mixture, ensuring each piece is well-coated.

Fold in fresh arugula and optional chiffonaded basil leaves. Allow the arugula to wilt slightly from the warmth of the pasta.

Optional: Garnish with additional lemon zest before serving.