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Lemon Capellini Salad

Lemon Capellini Salad

A cold angel hair pasta salad with a bright lemon olive oil dressing, cherry tomatoes, fresh herbs, and shaved Parmesan. Light, zesty, and ready in 20 minutes. Perfect for summer, potlucks, or a simple weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American, Italian-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz capellini or angel hair pasta
  • 1/3 cup good quality olive oil
  • 3 tbsp fresh lemon juice about 2 lemons
  • 2 tsp lemon zest
  • 2 cloves garlic, very finely minced or grated
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley leaves, roughly chopped
  • 1/4 cup fresh basil leaves, torn
  • 1/3 cup shaved or grated Parmesan cheese
  • 1/4 cup toasted pine nuts optional
  • 1/2 cup arugula or baby spinach optional, fold in before serving

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. Cook pasta: boil capellini in well-salted water 2 to 3 minutes until just barely al dente. Reserve 1/4 cup pasta water. Drain and rinse under cold water. Transfer to a large bowl.
  2. Make dressing: whisk olive oil, lemon juice, lemon zest, garlic, red pepper flakes, salt, and pepper. Taste and adjust.
  3. Dress pasta: pour two thirds of the dressing over cooled pasta, toss well. If sticky, add a splash of pasta water and toss again.
  4. Add ingredients: add cherry tomatoes, parsley, and basil. Toss gently.
  5. Finish: pour remaining dressing over top, toss once. Scatter Parmesan and pine nuts if using.
  6. Chill and serve: refrigerate 20 to 30 minutes. Taste before serving and adjust with lemon, salt, or olive oil.

Notes

  • Do not overcook capellini, it softens further as it chills.
  • Toss with olive oil immediately after draining to prevent clumping.
  • Add dressing in two stages for even coating.
  • Refresh leftovers with a drizzle of olive oil and lemon before serving.
  • Add Parmesan and herbs just before serving for best presentation.