Cold Lemon Capellini Salad with Arugula (angel hair pasta)
This cold lemon capellini salad will be your new go to for picnics, a summer lunch or a dinner side. Bursting with bright flavor from fresh ingredients, this cold pasta salad is my go to when I want something refreshing! Have it ready in 10 minutes!
Equipment
- 1 cooking pot
- 1 cutting board
- 1 cutting knife
Ingredients
Pasta Salad
- ½ lb capellini (angel hair pasta)
- 1 cup arugula
- ¼ cup green olives, chopped or capers
- ¼ cup parmesan cheese dairy free for vegan
- ½ cup cherry tomatoes optional to cut in half or fourths
- 1 tsp lemon zest
- dressing (below)
Lemon Dressing
- 1 tbsp dried italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 1 ½ tbsp lemon juice
- ¼ cup extra virgin olive oil
Instructions
- Cook the capellini according to the package. Drain and place under cold running to allow it to cool.
- While the pasta is cooking, begin making the dressing by combining all of the dressing ingredients into a large mixing bowl and mixing until the ingredients are combined.
- To the mixing bowl, add the cooled, cooked capellini, chopped green olives, parmesan cheese, cherry tomatoes and lemon zest then mix until all ingredients are coated in the dressing.
Notes
Capellini pasta cooks very quickly (approx 3 minutes). Putting a timer on or watching it closely will help prevent overcooking.
Store this light pasta salad in an airtight container in the fridge for up to 3 days. When ready to eat, mix the salad to re-coat it with the dressing. If the pasta seems dry, add 1 tsp of olive oil then toss.
I do not recommend freezing this pasta salad or heating it.
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