This zesty lemon capellini salad blends capellini pasta, Parmesan, cherry tomatoes, and fresh herbs in a lemony vinaigrette—perfect for hot summer days and make-ahead meals.
Ingredients
- 8 ounces capellini pasta
- ¼ cup fresh lemon juice
- ⅓ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil chopped
- 2 tbsp fresh parsley chopped
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes halved
Instructions
- Cook the capellini pasta according to package instructions, then drain and rinse with cold water to cool.
- In a large bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing.
- Add the cooled pasta to the dressing and toss to coat evenly.
- Mix in the grated Parmesan cheese, chopped basil, parsley, and halved cherry tomatoes.
- Toss everything together until well combined.
- Chill in the refrigerator for 30 minutes before serving for the best flavor.
