Go Back
Bright lemon capellini salad with fresh herbs, cherry tomatoes, and glossy pasta strands in a light citrus dressing.

Lemon Capellini Salad

A bright, silky, 20-minute pasta salad with lemon, Parmesan, and basil - your new go-to for effortless elegance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz capellini or angel hair pasta
  • 2 large lemons (zested and juiced)
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 cloves garlic, finely minced
  • 1/2 tsp red pepper flakes (optional)
  • salt and freshly cracked black pepper to taste

Instructions
 

  • Bring a large pot of heavily salted water to a boil. Cook capellini until al dente (3-4 minutes dried, 2 fresh). Reserve 1 cup of starchy pasta water before draining. Drain pasta and let cool slightly - do not rinse.
  • In a large bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, red pepper flakes, and a generous pinch of salt and pepper until emulsified.
  • Add the warm pasta to the dressing and toss vigorously with tongs. Add 1/4 cup of reserved pasta water and toss again until the sauce is silky and glossy.
  • Sprinkle in the grated Parmesan and half the basil. Toss until the cheese melts into the dressing coating every strand. Add more pasta water a tablespoon at a time if dry.
  • Finish with a final flourish of fresh basil, a crack of black pepper, and a flurry of Parmesan. Serve warm, at room temperature, or chilled.