Lemon Capellini Salad

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Lemon Capellini Salad is a light, refreshing pasta dish that features thin, delicate Italian pasta called capellini (angel hair). It is tossed with a bright, tangy lemon-based dressing,

Lemon Capellini Salad recipe

They sell this at Sprouts, but it is swimming in oil. I made one recipe of this and I found out why. It dries out very quickly. I tried it a second time with changes, and I like it!

 

 

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Lemon Capellini Salad

Lemon Capellini Salad recipe
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Lemon Capellini Salad is a light, refreshing pasta dish that features thin, delicate Italian pasta called capellini (angel hair). It is tossed with a bright, tangy lemon-based dressing,

  • Author: Kathryn Jolly Mills
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Salad & Salad Dressing
  • Method: Stovetop
  • Cuisine: American

Ingredients

Units Scale
1 (1 pound) box angel hair pasta (I like the pot size as it is only half the usual length) Sauce 1/4 cup good olive oil Juice of 3 large lemons or more if small 1 teaspoon salt Good sprinkling of black pepper Cayenne pepper, to taste (not too much) 1/2 cups capers with its liquid 1/2 medium size red onion, very finely chopped 2 very pale stalks celery, chopped finely 2 cups cherry tomatoes, quarters and chopped, adding their juice to the rest of the liquid* 1/4 cup fresh parsley or cilantro leaves, chopped finely Chicken stock

Instructions

  1. Start assembling the sauce for the salad while waiting for water to boil to cook pasta.
  2. Combine all the ingredients for the sauce. This will take longer than it takes pasta to cook (5 minutes).
  3. After the pasta is done, put into a colander and rinse with cold water. Once it is cooled, put into a large bowl with whatever sauce ingredients you have already added and stir it together. You might want to use a meat fork.
  4. As you chop the rest of the vegetables, add them.
  5. If the salad tastes too dry now, add about 1/4 cup chicken broth. Cover it well and put in the refrigerator.
  6. After about 12 hours, taste again to see if it is dry. There shouldn’t be liquid sitting in the bottom of the bowl. It isn’t soup, but it should have a pleasant moist taste.

Notes

* You may use a peeled tomato, finely chopped, keeping all the juice.

I get the moisture from chicken broth. Try adding another 1/4 cup and see if that is enough. After adding broth at time of preparation and 12 hours later, mine became pleasantly moist and I had no need to add more.

This would be great with cooked, diced chicken as an entree.

Recipe and photo from the kitchen of Kathryn Jolly Mills.

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