Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook for about 8–10 minutes, or until tender. Drain and rinse under cold water.

Prepare the Dressing: In a large mixing bowl, whisk together lemon juice and zest, white balsamic vinegar, Dijon mustard, salt, and black pepper. Add capers, brine, and walnuts, then slowly drizzle in olive oil while whisking.

Combine the Pasta and Dressing: Add cooled pasta to the bowl with the dressing and gently toss to coat.

Add the Greens: Fold in fresh arugula and chiffonade basil leaves. Toss gently to distribute.

Adjust Seasoning: Taste the salad and adjust with more lemon juice or salt if needed.

Serve the Salad: Transfer to a serving dish, garnish with lemon zest and basil, and serve chilled or at room temperature.