Lemon Capellini Salad
A bright and refreshing cold pasta salad with zesty lemon and briny capers
Ingredients
- 8 oz capellini pasta
- 2 medium lemons juice and 1 tsp zest
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1/2 cup diced tomatoes seeds removed
- 3 tbsp capers drained
- 1 tbsp curly leaf parsley chopped
Instructions
- Boil a large pot of salted water and cook the capellini until al dente, usually about 4–5 minutes.
- Drain the pasta in a colander and rinse it immediately with cold water until the noodles are cool.
- In a large mixing bowl, whisk together the lemon juice, olive oil, garlic salt, and black pepper.
- Add the cooled pasta to the dressing and toss gently to ensure every strand is coated.
- Fold in the diced tomatoes and drained capers.
- Sprinkle the fresh parsley and lemon zest over the salad and give it a final toss.
- Serve immediately at room temperature or chill in the refrigerator before eating.
Notes
- Always zest the lemons before juicing them.
- If making ahead, add a splash of olive oil before serving to refresh the texture.