Ingredients
Salad
- 8 oz capellini pasta (angel hair pasta)
- ½ cup diced tomatoes, seeds removed
- 3 tbsp capers, drained
- 1 tbsp curly leaf parsley, finely chopped
Dressing
- 2 medium lemons, juice of
- 1 tsp lemon zest
- 3 tbsp extra virgin olive oil
- 1 ½ tsp garlic salt
- ½ tsp black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the capellini pasta and cook until tender, about 3 to 4 minutes, as it is very thin. Drain the pasta and rinse with cool water to stop the cooking process and cool it down.
- Prepare the Dressing: While the pasta cooks, combine the juice of 2 lemons, lemon zest, extra virgin olive oil, garlic salt, and black pepper in a large bowl. Whisk thoroughly until the dressing is well emulsified and seasoned.
- Assemble the Salad: Add the cooled pasta to the bowl with the dressing. Toss in the diced tomatoes and drained capers, mixing gently to evenly coat everything with the lemon dressing.
- Add Fresh Parsley and Serve: Stir in the finely chopped curly leaf parsley and give the salad one final toss. The salad can be served immediately or covered and chilled in the refrigerator until ready to serve.
Notes
- For best texture, avoid overcooking the capellini pasta; it should be tender but not mushy.
- Removing tomato seeds helps prevent excess wateriness in the salad.
- You can prepare this salad a few hours ahead and chill it to let flavors meld.
- Use fresh lemons for the best bright citrus flavor.
- Parsley can be substituted with fresh basil for a different herbal note.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
