Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, about 8-10 minutes. Drain and rinse under cold water to stop cooking.

In a large mixing bowl, whisk together lemon juice and zest, vinegar, mustard, salt, pepper, and capers. Drizzle in olive oil while whisking to create an emulsion.

Once cooled, add pasta to dressing. Toss gently to coat pasta well.

Fold in arugula and optional basil leaves into the pasta mixture while being gentle.

Transfer to a serving dish, garnish with extra lemon zest and pepper, and serve chilled or at room temperature.