Lemon Capellini Salad
This lemon capellini salad is a light, fresh, and zesty pasta dish made with angel hair pasta, bright lemon dressing, and fresh herbs. Perfect for summer meals, quick lunches, or a refreshing side dish.
Ingredients
- For the Pasta:
- 8 oz capellini angel hair pasta
- Salt for boiling water
- For the Lemon Dressing:
- ¼ cup olive oil
- Juice of 1–2 lemons
- 1 teaspoon lemon zest
- 1 clove garlic minced
- Salt and black pepper to taste
- Add-Ins:
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ¼ cup fresh parsley or basil chopped
- Optional Add-Ins:
- Feta cheese or Parmesan
- Cucumbers
- Olives
- Grilled chicken or shrimp
Instructions
- Bring a pot of salted water to a boil. Cook capellini according to package instructions (3–5 minutes). Drain and rinse briefly with cool water.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- In a large bowl, combine cooled pasta with cherry tomatoes, red onion, and herbs.
- Pour dressing over the salad and toss gently to coat evenly.
- Let sit for 10–15 minutes to allow flavors to develop. Serve chilled or at room temperature.
Notes
- Avoid overcooking capellini to maintain texture.
- Use fresh lemon juice for the best flavor.
- Toss gently to prevent breaking delicate pasta strands.
- Let the salad rest before serving for better flavor absorption.
- Refresh with extra olive oil or lemon juice before serving if needed.