This lemon cappelini salad is so delightful! Fresh, delicious and full of lemony goodness, this recipe is super easy to make. It is my favorite summertime salad! Make alot – this recipe doubles or triples well – and it goes fast! Everyone loves it, especially on a hot summer day! Best served cold, you can make this pasta salad the day before.
INGREDIENTS FOR LEMON CAPELLININ
1/2 pound (about 1/2 box) thin spaghetti cooked al dente
1/4 cup Capers
15-20 fresh basil leaves
1 large tomato, diced
1/2 cup olive oil
1/4 cup fresh lemon juice (or the juice from one lemon)
1 tsp salt
1 fresh garlic clove, minced
DIRECTIONS FOR LEMON CAPELLINI SALAD
Combine the olive oil, lemon juice, salt, and minced garlic.
Whisk together until smooth and pour over the pasta.
Next, top with the tomatoes and capers. Stir to combine.
Refrigerate for at least an hour. Add fresh basil (torn into small pieces if leaves are large) right before serving. Enjoy!
Notes:
1) I sometimes make this lemon capellini recipe with cheese. Personally, I like feta with everything, so that is my go-to, but it is good with freshly grated parmesan cheese too! It’s excellent without any cheese at all, so no worries if you have diners who don’t like cheese
2) If you are doubling or tripling the recipe, you may not want to pour all the olive oil, lemon juice and minced garlic mixture to the pasta as it may get soupy. Add about 3/4 of the sauce to start – you can always add more.
