Ingredients
Pasta
- 8 oz capellini pasta (angel hair pasta)
Dressing and Salad Add-ins
- 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. Add the capellini pasta and cook until tender but still firm, approximately 3 to 4 minutes due to the thinness of the pasta. Drain and rinse under cool water to stop the cooking process and prevent sticking.
- Prepare the dressing: In a large bowl, whisk together the juice of 2 lemons, 1 teaspoon lemon zest, 3 tablespoons extra virgin olive oil, 1 ½ teaspoons garlic salt, and ½ teaspoon black pepper until well combined and emulsified.
- Toss the salad: Add the cooled pasta to the dressing along with the diced tomatoes and drained capers. Toss gently to coat everything evenly with the lemon dressing.
- Add fresh herbs: Stir in the finely chopped curly leaf parsley to add freshness and color. Give the salad one final toss to incorporate all ingredients fully.
- Serve or chill: Serve the lemon capellini salad immediately for the freshest flavor or cover and refrigerate until ready to serve. Toss again before serving if chilled, as the dressing may settle at the bottom.
Notes
- This pasta salad can be stored in the refrigerator for up to 5 days.
- Before serving, toss the salad again as the dressing tends to settle.
- Removing tomato seeds prevents extra moisture and keeps the salad from becoming watery.
- Using fresh lemon juice and zest provides vibrant citrus flavor.
- Capers add a tangy, salty contrast to the bright dressing.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Low Fat
