Description
This Lemon Capellini Salad is a light and refreshing Italian side dish featuring delicate angel hair pasta tossed with a zesty lemon dressing, juicy tomatoes, tangy capers, and fresh parsley. Perfect for warm weather meals or as a vibrant accompaniment to grilled dishes.
Ingredients
Salad
- 8 oz capellini pasta (angel hair pasta)
- ½ cup diced tomatoes, seeds removed
- 3 tbsp capers, drained
- 1 tbsp curly leaf parsley, finely chopped
Dressing
- Juice of 2 medium lemons
- 1 tsp lemon zest
- 3 tbsp extra virgin olive oil
- 1 ½ tsp garlic salt
- ½ tsp black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the capellini pasta and cook until tender, approximately 3-5 minutes, as this pasta is very thin. Once cooked, drain the pasta and rinse under cool water to stop the cooking process and cool it down.
- Prepare the dressing: In a large bowl, whisk together the juice of 2 lemons, 1 teaspoon of lemon zest, extra virgin olive oil, garlic salt, and black pepper until well emulsified.
- Toss the salad: Add the cooled pasta, diced tomatoes, and drained capers into the dressing bowl. Toss gently to combine all the ingredients thoroughly.
- Add parsley and serve: Stir in the finely chopped curly leaf parsley and give the salad one final toss. Serve immediately or cover and chill in the refrigerator until ready to serve for a cooler, more refreshing taste.
Notes
- This pasta salad can be stored in the refrigerator for up to 5 days.
- Be sure to toss the salad again before serving, as the dressing may settle at the bottom.
- Removing the seeds from the tomatoes helps prevent excess moisture and keeps the salad from becoming soggy.
