Lemon Capellini Salad Recipe (With Tomatoes And Capers)
A refreshing lemon capellini salad with vibrant cherry tomatoes, capers, and a zesty olive oil dressing.
Equipment
- Large pot
- Large skillet
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Colander
Ingredients
- 9 ounces capellini pasta (250 g) or angel hair pasta, thin spaghetti noodles
- ¼ cup extra virgin olive oil (60 ml)
- ⅓ cup baby capers (50 g) drained, reserve 2 tablespoon brine
- 2 teaspoons red pepper flakes
- 1 teaspoon minced garlic
- 2 teaspoons lemon zest
- 2 cups cherry tomatoes (300 g) halved or grape tomatoes
- 2 cups spinach (60 g) packed
- 1 cup chopped basil leaves (30 g)
- ¼ cup freshly squeezed lemon juice (60 ml)
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly cracked black pepper
- ½ cup grated parmesan cheese (50 g)
- 2 tablespoons reserved caper brine (30 ml)
Instructions
- Start by boiling a pot of water and toss in the capellini. When it is ready, you will see it soften and swim gracefully through the water. Give it a stir so it does not clump together. Avoid overcooking or you will get mushy strands.
- In a bowl, whisk together the olive oil, reserved caper brine, red pepper flakes, minced garlic, lemon zest, lemon juice, salt, and black pepper. Enjoy the zesty aroma filling your kitchen. Make sure you have a nice mix, as uneven flavors will leave it flat.
- Add the halved cherry tomatoes, spinach, capers, and basil to the pasta. It should look vibrant and colorful, inviting you to dig in. Gently toss everything to mix so the dressing coats every bit. Be careful not to squish those tomatoes; they should stay intact.
- Sprinkle the grated parmesan cheese over the top. The creaminess will add richness, making this salad feel indulgent. Toss it lightly again but avoid overmixing; you want that cheesy goodness distributed without breaking up the pasta or causing a mess.
- Transfer your lemon capellini salad to bowls and dig in. Ideally, it should be enjoyed right away, before the pasta absorbs too much oil. If there are leftovers, add a bit of cooking water or fresh veggies when you serve it again to keep it lively.
Notes
Storage Tips: Store this salad in an airtight container in the refrigerator for 3-4 days. Wait to add cherry tomatoes until just before serving.
Expert Tips: If pasta sticks together after cooking, stirring frequently during the first two minutes helps prevent clumping. When the salad feels too oily, try decreasing olive oil or adding more vegetables to achieve a better balance. If the pasta absorbs sauce too quickly, reserving some pasta water and stirring it back into the salad keeps it moist. For a fresher taste, using freshly squeezed lemon juice rather than bottled juice makes a noticeable difference. When serving leftovers, adjusting the seasoning and tossing in fresh ingredients boosts flavor significantly.