In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water.
In a large bowl, toss pasta with arugula, capers, and Parmesan cheese.
In a small bowl, whisk together olive oil, lemon juice, garlic, basil, salt, and pepper. Pour dressing over pasta salad and toss until well coated. Season with salt and pepper and serve.
Note-you can also stir in white beans, garbanzo beans, or chicken for added protein. The pasta salad will keep in the refrigerator for up to 2 days.