Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook until slightly softer than al dente, about 8-10 minutes. Once done, drain and rinse under cold water.

In a large mixing bowl, combine the lemon juice and zest, white balsamic vinegar, and Dijon mustard. Whisk until blended, then add the salt, black pepper, capers with brine, and chopped walnuts.

While whisking, slowly drizzle in the olive oil to emulsify the dressing.

Gently fold in the cooled pasta into the dressing, ensuring each piece is coated.

Incorporate the fresh arugula and chiffonade basil leaves. Toss lightly to combine.

Transfer to serving dish, and optionally garnish with lemon zest or fresh basil. Serve chilled or at room temperature.