Description
A light and refreshing Italian pasta salad featuring delicate capellini pasta tossed with a zesty lemon dressing, sweet diced tomatoes, briny capers, and fresh parsley. Perfect as a cool side dish for warm weather or a quick meal.
Ingredients
Pasta
- 8 oz capellini pasta (or angel hair pasta)
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
Salad Add-ins
- 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, about 3 to 5 minutes, as the pasta is very thin. Drain and rinse thoroughly with cool water to stop further cooking and cool the pasta.
- Prepare the dressing: While the pasta cooks, combine the juice of 2 lemons, 1 teaspoon lemon zest, 3 tablespoons of extra virgin olive oil, 1 ½ teaspoons garlic salt, and ½ teaspoon black pepper in a large bowl. Whisk thoroughly to emulsify the ingredients.
- Toss the salad: Add the cooled pasta to the bowl with the dressing. Toss in the diced, seedless tomatoes and drained capers. Mix gently to coat everything evenly with the dressing.
- Add parsley and finish: Stir in the finely chopped curly leaf parsley and give the salad one last toss to distribute the flavors. Serve immediately chilled or cover and refrigerate until ready to serve.
Notes
- This pasta salad can be stored in the refrigerator for up to 5 days.
- Before serving from the fridge, toss the salad again to redistribute the dressing that may have settled.
- Use fresh lemons and parsley for the best bright and fresh flavor.
- Removing tomato seeds prevents excess moisture and keeps the salad from becoming watery.
