Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat and chop roughly.

Zest and juice the lemons and combine them in a bowl. Tear basil leaves, halve cherry tomatoes, and grate Parmesan cheese.

Bring a large pot of salted water to a boil. Cook the short pasta according to package instructions until al dente, about 8-10 minutes. Drain, but do not rinse.

Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, capers, honey, salt, and black pepper. Slowly add olive oil while whisking until emulsified.

Combine the drained pasta with the dressing. Toss gently to coat, then add toasted walnuts, halved cherry tomatoes, and basil. Mix gently to combine.

Fold in arugula just before serving to keep it crisp. Serve immediately or let sit for 10-15 minutes to meld flavors.