Description
A refreshing Lemon Capellini Salad that can be made in minutes, featuring capellini pasta, fresh veggies, and a zesty dressing.
Ingredients
Scale
- 200 g capellini
- 2 tbsp olive oil
- 2 cloves garlic, minced
- zest and juice of 1 lemon
- 50 g grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 100 g cherry tomatoes, halved
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the capellini until al dente, about 3 minutes.
- While the pasta cooks, whisk together olive oil, lemon zest and juice, minced garlic, salt, and pepper in a large bowl.
- Drain the capellini and immediately add it to the bowl with the dressing, tossing to coat evenly.
- Add halved cherry tomatoes, chopped parsley, and grated Parmesan, then toss gently to combine.
- Serve the salad warm or chilled, adjusting seasoning if needed.
Notes
- For a vegan version, substitute Parmesan cheese with a plant-based alternative.
- This salad can be served as a side dish or a light main course.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg