Ingredients
Salad Ingredients
- 8 oz capellini pasta (or angel hair pasta)
- 2 medium lemons (juice of + 1 tsp lemon zest)
- 3 tbsp extra virgin olive oil
- 1 ½ tsp garlic salt
- ½ tsp black pepper
- ½ cup diced tomatoes (seeds removed)
- 3 tbsp capers (drained)
- 1 tbsp curly leaf parsley (finely chopped)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the capellini pasta until tender, which usually takes just a few minutes due to its thinness. Once done, drain the pasta and rinse with cool water to stop the cooking process and prevent it from becoming mushy.
- Prepare the Dressing: While the pasta cooks, combine the juice of two lemons, 1 teaspoon of lemon zest, extra virgin olive oil, garlic salt, and black pepper in a large mixing bowl. Whisk these ingredients together until well blended to create a bright and flavorful dressing.
- Toss the Salad: Add the cooked and cooled pasta to the bowl with the dressing. Then, add the diced tomatoes (with seeds removed) and drained capers. Toss everything thoroughly to coat the pasta evenly with the dressing and distribute the mix-ins.
- Add Fresh Parsley: Finally, stir in the finely chopped curly leaf parsley for a fresh herbal note. Give the salad one more gentle toss to incorporate the parsley fully.
- Serve or Chill: The salad can be served immediately for a fresh, room-temperature dish or covered and refrigerated until chilled, which enhances the flavors further. Serve as a light main course or a flavorful side dish.
Notes
- Use capellini or angel hair pasta for the best texture; thicker pastas will alter the dish’s delicate balance.
- Removing the tomato seeds prevents the salad from becoming watery.
- Chilling the salad for 30 minutes before serving improves flavor melding but is optional.
- For a zestier salad, add an additional teaspoon of lemon zest or a splash of lemon juice before serving.
- Capers add a briny punch; rinse them lightly if you prefer less saltiness.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
