Description
A cool and refreshing Italian pasta salad featuring delicate capellini pasta tossed with bright lemon dressing, juicy tomatoes, briny capers, and fresh parsley. Perfect as a light side dish or summer meal.
Ingredients
Pasta
- 8 oz capellini pasta (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
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 8-10 minutes. Since the pasta is very thin, cooking time is short. Drain and rinse with cool water to stop the cooking process and prevent sticking.
- Prepare the dressing: While pasta cooks, combine fresh lemon juice from 2 lemons, 1 teaspoon of lemon zest, extra virgin olive oil, garlic salt, and black pepper in a large mixing bowl. Whisk thoroughly until well blended.
- Combine ingredients: Add the cooled pasta to the bowl with the dressing. Toss in the diced tomatoes and drained capers, mixing everything gently to combine flavors evenly.
- Add fresh herbs and serve: Fold in the finely chopped curly leaf parsley for a bright, fresh note. Toss once more and serve immediately as a chilled salad 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 after chilling, toss the salad again to redistribute any dressing that may settle at the bottom.
- Use fresh lemons for the brightest flavor in the dressing.
- Removing tomato seeds helps to reduce excess liquid and keeps the salad crisp.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
