Ingredients
Main 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: Bring a large pot of salted water to a boil. Add the capellini pasta and cook until tender, which typically takes about 10 minutes due to its delicate, thin nature. Once cooked, drain the pasta and rinse it with cool water to stop the cooking process and prevent stickiness.
- Prepare the dressing: In a large mixing bowl, whisk together the juice of two lemons, 1 teaspoon lemon zest, 3 tablespoons of extra virgin olive oil, 1 ½ teaspoons of garlic salt, and ½ teaspoon of black pepper until well combined and emulsified.
- Toss the salad: Add the drained pasta to the bowl with the lemon dressing. Then fold in the diced, seed-removed tomatoes and the drained capers. Toss everything gently to coat the ingredients evenly with the lemon dressing.
- Add fresh herbs and serve: Stir in the finely chopped curly leaf parsley, tossing one final time to distribute the herb throughout. Serve immediately for a fresh taste or cover and chill the salad in the refrigerator until ready to serve, allowing flavors to meld.
Notes
- To remove tomato seeds, cut the tomato in half and scoop out seeds with a spoon to prevent excess moisture in the salad.
- Rinsing the cooked pasta under cold water stops the cooking and helps the salad stay light and fresh.
- Capers provide a salty, briny contrast—rinsing them lightly can reduce saltiness if desired.
- This salad can be made a few hours ahead and refrigerated to enhance the flavors.
- For a vegan version, this recipe already fits as it contains no animal products.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
