Description
This refreshing lemon capellini salad merges silky pasta with peppery arugula and a vibrant lemon-olive oil dressing. A bright, Mediterranean-inspired dish that’s light yet satisfying, it pairs well with grilled salmon or chicken. Ready in 15 minutes, it’s perfect for quick meals with bold flavor.
Ingredients
3 tablespoons extra-virgin olive oil
1 organic lemon (zest finely grated, juice freshly squeezed, reserve 1 tsp zest for garnish)
½ cup freshly grated parmesan cheese
1 tablespoon freshly ground black pepper
2 cups loosely packed baby arugula leaves
½ pound capellini pasta
Instructions
Bring a large pot of salted water (about 4 quarts) to a rolling boil.
Using a microplane, carefully grate the lemon zest, avoiding the white pith.
Squeeze the juice into a mixing bowl, then whisk in olive oil and grated parmesan.
Add the remaining black pepper to the dressing and set aside.
Cook capellini in salted boiling water until al dente (3–4 minutes). Drain but do not rinse.
In a large bowl, combine cooked pasta, arugula, and lemon-dressing mixture. Toss gently to coat.
Garnish with reserved lemon zest before serving.
Notes
Use cold-pressed extra-virgin olive oil for the brightest flavor.
Store leftovers in an airtight container in the fridge for up to 48 hours.
Add cherry tomatoes or toasted almonds for a textured variation.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg