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Lemon Capellini Pasta Salad Recipe

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4.4 from 116 reviews

A light and refreshing Lemon Capellini Salad featuring delicate angel hair pasta tossed with zesty lemon juice, vibrant tomatoes, tangy capers, and fresh parsley, perfect for a quick and easy summer dish or side.

Ingredients

Pasta

  • 8 oz capellini pasta (angel hair pasta)

Dressing and Salad

  • 2 medium lemons, juiced + 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

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the capellini pasta and cook until tender, about 4-5 minutes, since the pasta is very thin. Drain the pasta and rinse under cool water to stop further cooking and cool it down.
  2. Prepare the Dressing: In a large bowl, whisk together the juice of 2 lemons, lemon zest, extra virgin olive oil, garlic salt, and black pepper until well combined and emulsified.
  3. Combine Ingredients: Add the cooled pasta to the lemon dressing. Then add the diced tomatoes and drained capers. Toss everything together gently to evenly coat the pasta and distribute the flavors.
  4. Add Fresh Herbs and Serve: Stir in the finely chopped curly leaf parsley for a fresh aromatic finish. Toss once more and serve immediately as a refreshing salad, or cover and chill in the refrigerator until ready to serve.

Notes

  • Rinsing the pasta after cooking stops it from overcooking and helps cool it for the salad.
  • Removing tomato seeds prevents excess moisture, keeping the salad crisp.
  • This salad can be served immediately or chilled for an hour to meld flavors.
  • Use fresh lemons for the best vibrant flavor.
  • Capers add a salty, tangy punch—drain well to avoid watering down the salad.

Find it online: https://ameliameals.com/lemon-capellini-pasta-salad-recipe/