Description
A refreshing and light Lemon Capellini Salad combining tender angel hair pasta with zesty lemon, juicy tomatoes, briny capers, and fresh parsley, tossed in a flavorful olive oil dressing. Perfect for a quick lunch or a vibrant side dish for any meal.
Ingredients
Pasta
- 8 oz capellini pasta (or angel hair pasta)
Dressing and Salad
- 2 medium lemons (juice of + 1 tsp lemon zest)
- 3 tbsp extra virgin olive oil
- 1 ½ tsp garlic salt
- ½ tsp black pepper
- ½ cup diced tomatoes (seeds removed)
- 3 tbsp capers (drained)
- 1 tbsp curly leaf parsley (finely chopped)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the capellini pasta until tender, which usually takes just a few minutes due to its thinness. Once cooked, drain the pasta and rinse it with cool water to stop the cooking process and prevent sticking.
- Prepare the Dressing: While the pasta is cooking, combine the juice of two lemons, 1 teaspoon of lemon zest, extra virgin olive oil, garlic salt, and black pepper in a large mixing bowl. Whisk thoroughly to emulsify and blend the flavors.
- Assemble the Salad: Add the cooled pasta, diced tomatoes with seeds removed, and drained capers to the bowl with the dressing. Toss gently to ensure all ingredients are evenly coated.
- Finish with Parsley: Stir in the finely chopped curly leaf parsley, giving the salad one final toss to distribute the fresh herb throughout.
- Serve or Chill: Serve the lemon capellini salad immediately for a fresh taste, or cover and refrigerate until ready to serve, allowing the flavors to meld for a chilled pasta salad option.
Notes
- Be sure to rinse the pasta with cool water after draining to prevent it from overcooking and sticking together.
- Removing seeds from the tomatoes helps keep the salad from becoming watery.
- The salad can be served immediately or chilled to enhance flavor melding.
- Use fresh lemons for the best bright and zesty flavor.
- Adjust garlic salt and black pepper according to taste preference.
