Description
A fresh and vibrant Lemon Capellini Salad with tomatoes and capers, perfect for a light meal or side dish.
Ingredients
Scale
- 9 ounces capellini pasta, or angel hair pasta
- 1/4 cup extra virgin olive oil
- 1/3 cup baby capers, drained, reserve 2 tablespoons brine
- 21/2 teaspoons red pepper flakes
- 11/2 teaspoon minced garlic
- 21/2 teaspoons lemon zest
- 2 cups halved cherry tomatoes
- 2 cups spinach, packed
- 1 cup chopped basil leaves
- 1/4 cup freshly squeezed lemon juice
- 1/21/2 teaspoon salt, or to taste
- 1/41/2 teaspoon freshly cracked black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons caper brine, reserved
- 1 pinch salt, or to taste
Instructions
- Cook the Capellini: Start by cooking the capellini in salted boiling water according to package directions. You will know it is done when it feels tender but still has a little bite. Monitor the pasta carefully, as overcooked pasta can turn mushy.
- Drain & Rinse: Drain the pasta and rinse it quickly under cold water to stop the cooking process. You want the pasta cool but still a bit wet for flavor absorption. Do not skip this step, as pasta left in its own starch can become sticky.
- Whisk the Dressing: In a bowl, mix together the lemon juice, extra virgin olive oil, reserved caper brine, and a pinch of salt until well combined. You should smell the fresh citrus immediately. This dressing adds a zesty punch, but be cautious with the salt because the capers already contain salt.
- Mix in the Extras: Toss the halved cherry tomatoes and capers into the capellini. The bright red tomatoes will contrast beautifully against the pasta. This step allows the flavors to mix nicely. Ensure everything is well-coated, as the pasta likes to cling to dry bits.
- Add Fresh Herbs: Stir in the chopped basil leaves to introduce a pop of freshness. The aromatic scents will hit you immediately! Fresh herbs not only brighten the dish but also make it heartier, so do not hesitate to add them generously.
- Toss & Serve: Gently toss everything together to combine, letting the flavors mingle for a few minutes. You want to maintain a lovely, light vibe in your salad, so a delicate toss is essential. Serve it chilled or at room temperature for a refreshing dish!
Notes
- Storage Tips: Store in an airtight container in the refrigerator for 3-4 days. Wait to add tomatoes until just before serving to prevent mushiness.
- Expert Tips: If your pasta turns out sticky, ensure you add a full tablespoon of salt to the boiling water, stirring occasionally to help separate the strands.
- When the salad feels bland, brighten the flavors by adding an extra squeeze of lemon juice or some of the reserved caper brine.
- If your pasta clumps together once cooled, drizzle a light amount of olive oil after draining to keep it nicely separated.
- Fresh lemon juice significantly enhances the flavor; using about one large lemon is suggested for the best result.
- To adjust the salad’s texture, reserving a bit of the pasta cooking water can help loosen your dressing as needed.
- Reheating Instructions: This salad is best served cold or at room temperature; reheating is not recommended as it can affect the texture of the pasta.
- Serving Suggestions: Serve with grilled vegetables or pair with lemon herbal tea. Garnish with extra basil leaves for a beautiful presentation.
- Recipe Variations: For added crunch, consider adding nuts like pine nuts or almonds.
- You can swap out halved cherry tomatoes for sun-dried tomatoes if preferred.
- Mix in arugula or kale for added greens in your salad.
- Ingredient Notes: Choose fresh basil leaves for the best aroma; avoid wilted or browning leaves.
- An option to substitute the parmesan cheese is nutritional yeast or vegan cheese for a plant-based version.
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 3g
- Sodium: 367mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 7mg