In a dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently until they turn golden and fragrant.

While the walnuts cool, zest and juice 1.5 lemons, and set aside the juice for the dressing. Tear 8 fresh basil leaves into pieces, halve the cherry tomatoes, and grate the parmesan cheese.

Bring a large pot of salted water to a rolling boil. Add 8 oz of pasta and cook for 1-2 minutes less than package directions for al dente.

In a large mixing bowl, combine the lemon juice, zest, white balsamic vinegar, Dijon mustard, capers, caper brine, honey, salt, and black pepper. Whisk these ingredients together until well combined, then gradually drizzle in 3/4 cup of olive oil while whisking continuously.

Add the slightly cooled pasta to the bowl with the dressing, and toss gently to coat the pasta evenly. Then, fold in the toasted walnuts, grated parmesan, halved cherry tomatoes, and torn basil leaves.

Finally, just before serving, add 4 oz of peppery arugula to the pasta salad and toss lightly to combine.