In a dry skillet over medium heat, add the chopped walnuts and toast them for 3-4 minutes. Stir frequently until they become fragrant and golden brown. Transfer to a plate to cool.

While the walnuts cool, zest and juice the lemons. Tear the basil leaves into bite-sized pieces, halve the cherry tomatoes, and grate the parmesan cheese.

Fill a large pot with water and bring to a rolling boil; add a generous pinch of salt. Cook the pasta according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta without rinsing.

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

Add the warm pasta to the bowl with the dressing and toss well to coat. Fold in the halved cherry tomatoes and torn basil gently. Reserve the arugula to add just before serving.

Let the salad sit for 10-15 minutes to allow the flavors to meld. Fold in the arugula before serving. This salad is also excellent chilled, making it a great option for meal prep!