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Lemon Capellini Salad

Lemon capellini salad with delicate angel hair pasta, bright lemon dressing, herbs, and Parmesan. Capellini is rinsed and chilled for a light, tender texture that’s easy to serve as a side.
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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
Ingredients Equipment Method Notes

Ingredients
  

Capellini salad ingredients
  • 1 lb capellini (angel hair pasta)
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons zest only
  • 2 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh basil, chopped
  • 0.5 cup Parmesan cheese, grated
  • 1 cup cherry tomatoes, halved
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the capellini
  1. Bring a large pot of salted water to a boil, then cook capellini according to package directions (3-4 minutes) until just tender. Visual cue: strands should be flexible but not mushy.
  2. Drain the capellini and rinse with cold water right away. Visual cue: pasta looks cool and glossy rather than cloudy or sticky.
Make the lemon dressing
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the dressing looks evenly combined. Visual cue: garlic is suspended and the mixture turns slightly opaque.
Toss and chill
  1. Gently toss the cooled capellini with the lemon dressing, taking care not to break the delicate strands. Visual cue: strands are lightly coated and separate, not clumped.
  2. Add parsley, basil, Parmesan, and halved cherry tomatoes, then toss gently until evenly distributed. Visual cue: herbs look fresh and green with tomatoes dotted throughout.
  3. Refrigerate for 30 minutes before serving to let flavors meld and keep the salad light. Visual cue: pasta firms slightly and dressing clings to the strands.
Serve
  1. Serve chilled as a light side dish. Visual cue: top the bowl with a little extra lemon zest for a bright finish.

Notes

Pro tip: rinse the capellini with cold water immediately after draining so the strands stay delicate and don’t overcook. Store covered in the refrigerator for 3 days; it does not freeze well because the herbs and tomatoes soften. For a lighter option, use reduced-fat Parmesan and cut the olive oil to 3 tbsp while keeping the lemon juice and zest the same for punchy flavor.