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Lemon Capellini Salad Recipe

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3.9 from 57 reviews

This refreshing Lemon Capellini Salad is a light and zesty pasta dish perfect for warm weather. Featuring delicate angel hair pasta tossed with tangy lemon juice, bright tomatoes, salty capers, and fresh parsley, all brought together with olive oil and garlic salt. It’s a quick, flavorful salad that can be served immediately or chilled for later enjoyment.

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
  • 1½ tsp garlic salt
  • ½ tsp black pepper

Salad Mix-ins

  • ½ cup diced tomatoes (seeds removed)
  • 3 tbsp capers, drained
  • 1 tbsp curly leaf parsley, finely chopped

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the capellini pasta and cook until tender, about 3-4 minutes, as the pasta is very thin. Drain the pasta and rinse thoroughly with cool water to stop the cooking process and prevent sticking.
  2. Prepare the dressing: In a large bowl, whisk together the juice of 2 lemons, 1 teaspoon lemon zest, 3 tablespoons extra virgin olive oil, 1½ teaspoons garlic salt, and ½ teaspoon black pepper until well combined.
  3. Combine the salad: Add the cooled pasta to the bowl with the dressing. Mix in ½ cup diced tomatoes (with seeds removed) and 3 tablespoons drained capers. Toss gently to evenly coat all ingredients with the dressing.
  4. Finish with parsley and serve: Stir in 1 tablespoon finely chopped curly leaf parsley. Give the salad one final toss. Serve immediately at room temperature or cover and chill in the fridge until ready to serve.

Notes

  • This pasta salad can be stored in the refrigerator for up to 5 days. Be sure to toss the salad again before serving to redistribute the dressing that may settle at the bottom.
  • Removing tomato seeds helps prevent excess moisture in the salad, keeping it fresh and flavorful.
  • Use freshly squeezed lemon juice and zest for the best bright citrus flavor.