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Lemon Capellini Salad

Lemon capellini salad with delicate angel hair pasta, lemony dressing, fresh herbs, and grated Parmesan. Chilled for 30 minutes so the flavors meld while the pasta stays tender and light.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Capellini
  • 1 lb capellini (angel hair pasta)
Lemon dressing
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons (zest) Use zest only.
  • 2 garlic (minced) Use 2 cloves, minced.
  • 0.25 cup fresh parsley (chopped)
  • 0.25 cup fresh basil (chopped)
  • 0.5 cup Parmesan cheese (grated)
Add-ins
  • 1 cup cherry tomatoes (halved)
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and chill the pasta
  1. Bring a pot of salted water to a boil, then cook the capellini for 3-4 minutes until tender. Visual cue: the strands look soft and flexible, not chalky.
  2. Drain the capellini and rinse with cold water to stop the cooking. Visual cue: the pasta cools quickly and looks glossy and separated.
  3. Spread the rinsed pasta on a sheet pan in an even layer so it cools evenly. Visual cue: thin strands lie flat without clumping.
  4. While the pasta cools, whisk the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until the dressing looks smooth. Visual cue: tiny garlic flecks are evenly suspended.
  5. Gently toss the cooled capellini with the lemon dressing, taking care not to break the delicate strands. Visual cue: every strand is lightly coated and shiny.
Add herbs, cheese, and tomatoes
  1. Add the chopped parsley, chopped basil, grated Parmesan, and halved cherry tomatoes. Visual cue: bright green herbs and red tomato halves are visible throughout.
  2. Toss gently just until combined. Visual cue: the pasta holds together lightly with a speckled herb-and-cheese coating.
  3. Cover and refrigerate for 30 minutes before serving. Visual cue: the salad looks evenly chilled and the tomatoes release some juice into the dressing.
  4. Serve the lemon capellini salad chilled as a light side dish. Visual cue: lemon zest flecks and herb leaves are noticeable on top.

Notes

For the best texture, rinse the capellini very thoroughly and cool it before tossing so it doesn’t overcook or clump. Refrigerate in a covered container up to 3 days (freezing not recommended). If you want a lighter option, use less Parmesan (about 1/4 cup) while keeping the lemon juice and zest the same for bold flavor.