Description
Lemon Capellini Salad is a light and refreshing pasta salad made with thin noodles, juicy tomatoes, tangy capers, and fresh parsley, all tossed in a zesty lemon and olive oil dressing. It’s perfect as a summer side dish or light lunch.
Ingredients
- 8 oz capellini pasta (or angel hair pasta)
- Juice of 2 medium lemons
- 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
- Bring a large pot of salted water to a boil. Cook the capellini pasta until tender, about 3–4 minutes. Drain and rinse with cool water to stop the cooking process.
- In a large mixing bowl, whisk together the lemon juice, lemon zest, olive oil, garlic salt, and black pepper.
- Add the cooked and cooled pasta to the bowl along with the diced tomatoes and capers. Toss to combine.
- Stir in the chopped parsley and toss again until everything is evenly mixed.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
- This salad can be made ahead and stored in the fridge for up to 5 days.
- Toss before serving as the dressing may settle at the bottom.
- Use ripe but firm tomatoes for the best texture and flavor.
- Angel hair pasta can be used as a substitute for capellini if unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 218
- Sugar: 2g
- Sodium: 706mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
