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Lemon Capellini Salad

Lemon capellini salad with delicate angel hair pasta, lemon juice, herbs, and Parmesan in a light dressing. Quick-boiled capellini is rinsed and chilled for a tender, refreshing side dish.
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Prep Time 15 minutes
Cook Time 8 minutes
chilling 30 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 590
Ingredients Method Notes

Ingredients
  

Capellini salad base
  • 1 lb capellini (angel hair pasta)
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 1 zest of 2 lemons
  • 2 clove garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh basil, chopped
  • 0.5 cup Parmesan cheese, grated
  • 1 cup cherry tomatoes, halved
  • 1 salt to taste
  • 1 pepper to taste

Method
 

Cook and chill the pasta
  1. Bring a large pot of water to a boil, then cook the capellini according to package directions for 3-4 minutes. Visual cue: thin strands should be tender but not mushy.
  2. Drain the capellini and rinse it with cold water until fully cooled. Visual cue: pasta looks separated into light, delicate strands.
Make the lemon dressing
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth and combined. Visual cue: dressing turns glossy and bright yellow with visible flecks of zest.
Toss and serve
  1. Gently toss the cooled capellini with the lemon dressing to coat each strand. Visual cue: strands stay intact with a thin sheen of dressing, not clumped.
  2. Add parsley, basil, Parmesan, and halved cherry tomatoes, then toss gently just until distributed. Visual cue: green herbs and red tomatoes are visible throughout the pasta.
  3. Refrigerate for 30 minutes before serving so the flavors meld and the pasta stays chilled. Visual cue: bowl is cold and dressing clings lightly to the noodles.
  4. Serve chilled as a light side dish. Visual cue: elegant bowl with thin pasta strands, fresh herbs visible, and lemon zest on top.

Notes

For the best texture, rinse the capellini thoroughly so it doesn’t clump before chilling. Store covered in the refrigerator up to 3 days; it’s best within 24-48 hours. Freezing is not recommended since delicate pasta texture changes. For a lighter version, use a reduced-fat Parmesan instead of regular Parmesan.