Lemon Capellini Salad is a pasta salad that can be served warm or cold and is made from simple ingredients like lemon and arugula. This delicate pasta salad comes together in less than 15 minutes.
There are times when home cooking can be simple. Using up staples like lemons, pasta, and a hard cheese to create something more delicious than the sum of its parts.
When you have good ingredients, cooking becomes a lot more intuitive. It’s difficult to go wrong with pasta and cheese.
For this delicate capellini pasta salad recipe, all of the dressing is prepared right in the serving dish and the hot pasta works to wilt and lightly cook the arugula. Because there are so few ingredients, the ones included really shine through! Make sure to crank out lots of fresh black pepper-- the perfect pairing to bring out the already peppery arugula.
Why You'll Love This Recipe
- Pantry Staples: Aside from the the arugula, all of the ingredients in here you may already have on hand!
- No Chopping Necessary: There’s no chopping involved, just a quick split of a lemon to get out its juice after it has been zested.
- Versatile: This pasta salad is delicious served hot or cold, on its own or as an accompaniment to whatever else you have one hand (think grilled chicken or fish).
Ingredients for lemon capellini salad
- Extra virgin olive oil: This adds a great flavor and makes for the base of the dressing that coats the salad.
- Lemon: Use both the lemon and the zest for extra lemony goodness.
- Freshly grated parmesan cheese: I really suggest using fresh parmesan for this one!
- Black pepper: I use a bit more that I normally would because it pairs so well with the arugula and adds a little extra bite.
- Baby arugula: This green is awesome on sandwiches and in salads for the peppery taste it gives. Try it in a Steak and Arugula Sandwich, Boursin Burger Recipe or Sweet Corn and Arugula Salad, as well.
- Capellini pasta: You can also use angel hair pasta or thin spaghetti.
How to make
Step 1. Cook pasta according to package instructions. To a bowl add olive oil, lemon juice, lemon zest, a generous amount of black pepper, and fresh arugula
Step 2. Drain pasta and add to the bowl while it is still hot. Stir to combine and allow arugula to wilt from the heat.
Step 3. Add in freshly grated Parmesan and stir to combine. Serve warm or cold.
Variations and Substitutions
- Omit the Arugula: Instead of arugula, you can use baby spinach or basil in this capellini salad recipe. Or omit the greens entirely for a super simple lemon capellini pasta.
- Add aromatics: Fresh herbs like fresh basil leaves, dill, and parsley all would pair nicely with the flavors of this dish. Garlic is delicious as well, just be mindful that it won't be cooked, and raw garlic can be overpowering.
- Bulk up the veggies: Add in additional veggies like capers or cherry tomatoes.
- Switch up the pasta shape: While I love how the delicate angel hair pasta pairs with the light flavors of the dish, truly any pasta shape will work. Try orzo or mini farfalle!
Storage
Let the pasta salad cool completely at room temperature before storing it. Transfer the pasta salad into a clean, airtight container. Store in the fridge for up to 3-4 days.
More Pasta Salad Recipes
Recipe FAQs
Pasta salad will stay good for 3-4 days in the fridge. Any longer may result in a decrease in quality.
Capellini is slightly thicker than angel hair pasta, with a longer cooking time and more substantial texture. They are very similar and often used interchangeably in recipes.
Did you enjoy this Lemon Capellini Salad? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Lemon Capellini Salad
Ingredients
- 3 tbsp. olive oil
- 1 lemon zest and juice
- ½ cup parmesan cheese freshly grated
- 1 tbsp. black pepper
- 2 cups fresh baby arugula loosely packed
- ½ lb. capellini pasta
Instructions
- Cook pasta according to package instructions.
- To a bowl add olive oil, lemon juice, lemon zest, a generous amount of black pepper, and fresh arugula.
- Drain pasta and add to the bowl while it is still hot.
- Stir to combine and allow arugula to wilt from the heat.
- Add in freshly grated parmesan and stir to combine.
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