Name: Lemon Capellini Salad with Arugula Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 oz. capellini pasta (or angel hair); 2 cups arugula; 1/2 cup good-quality Parmesan cheese + more for serving; 2 tbsp. capers, drained; 1/2 cup cherry tomatoes, halved; 1/3 cup good-quality extra virgin olive oil; 1 tbsp. lemon zest; 1/3 cup lemon juice; 1 1/4 tsp. salt; 1 1/2 tsp. garlic powder; 1 tsp. Italian seasoning; 1/2 tsp. freshly ground black pepper

Description

A light and refreshing Lemon Capellini Salad with peppery arugula, tangy capers, cherry tomatoes, and Parmesan cheese, all tossed in a zesty lemon dressing. Perfect for a quick, flavorful meal or a chilled side dish.

Ingredients

Salad

8 oz. capellini pasta (or angel hair)
2 cups arugula
1/2 cup good-quality Parmesan cheese + more for serving
2 tbsp. capers, drained
1/2 cup cherry tomatoes, halved

Dressing

1/3 cup good-quality extra virgin olive oil
1 tbsp. lemon zest
1/3 cup lemon juice
1 1/4 tsp. salt
1 1/2 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. freshly ground black pepper

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Instructions

Cook pasta: Cook the capellini pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse with cold water to stop the cooking process and cool it down.
Make the dressing: While the pasta is cooking, in a small bowl whisk together the extra virgin olive oil, lemon zest, lemon juice, salt, garlic powder, Italian seasoning, and freshly ground black pepper until thoroughly combined.
Add salad ingredients: Place the cooled pasta in a large bowl. Add in the arugula, Parmesan cheese, and drained capers, mixing gently to combine these ingredients.
Pour and toss: Pour the prepared lemon dressing over the pasta mixture and carefully toss everything together to ensure even coating. Then sprinkle the halved cherry tomatoes on top and gently toss once more.
Chill and serve: Cover the salad bowl and refrigerate for at least one hour to chill and allow the flavors to meld. Before serving, toss the salad, adjust seasoning if needed, and serve with extra Parmesan cheese and lemon wedges for garnish.

Notes

Be sure to rinse the pasta with cold water after cooking to prevent sticking and to cool it for the salad.
Use fresh lemon zest and juice for the brightest flavor.
This salad can be made a few hours in advance and kept refrigerated.
Feel free to add other fresh herbs like basil or parsley for extra freshness.
Serve chilled for the best taste and texture.