Bring a large pot of salted boiling water to a rolling boil. Add your pasta and cook until slightly softer than al dente, roughly 8-10 minutes. Drain, then rinse under cold water to halt the cooking process.

In a large mixing bowl, combine the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts. Whisk until well mixed and fragrant.

Slowly drizzle in the olive oil while continuing to whisk to achieve a creamy, well-combined dressing.

Add the cooled pasta to the bowl with the dressing. Gently toss until the pasta is evenly coated.

Carefully add the fresh arugula and optional basil leaves. Toss gently to combine.