In a dry skillet over medium heat, add walnuts and toast them for 3-4 minutes, stirring occasionally, until they become fragrant and golden brown.

Zest two lemons and then juice them into a small bowl, making sure to catch any seeds. Halve the cherry tomatoes and tear the basil leaves.

In a large pot, bring salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, usually 8-10 minutes.

In a mixing bowl, whisk together lemon juice, zest, white balsamic vinegar, Dijon mustard, capers, honey, salt, and black pepper. Slowly drizzle in olive oil while whisking.

Add the cooled pasta to the dressing and toss well. Gently fold in the grated Parmesan cheese, toasted walnuts, halved cherry tomatoes, and basil leaves.

Finally, gently fold in the fresh arugula and let the salad sit for 10-15 minutes to allow the flavors to meld.