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lemon capellini salad 470335563

Lemon Capellini Salad with Arugula and Parmesan

A light and zesty California-style pasta salad with capellini, peppery arugula, cherry tomatoes, and Meyer lemon.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 1
Course: Salads
Cuisine: Italian
Calories: 394
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 8 ounces capellini or angel hair pasta about 225 grams
  • 4 cups fresh arugula washed and dried
  • 1 cup cherry tomatoes halved
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup California extra-virgin olive oil
  • 1 Meyer lemon, zested and juiced
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste
  • 1/4 cup toasted pine nuts or chopped walnuts optional

Method
 

Directions
  1. Fill a large pot with water, season generously with salt, and bring to a boil. Add the capellini and cook until al dente, about 3 to 4 minutes, stirring once or twice. Drain and rinse under cold water to stop the cooking process.
  2. In a small bowl, whisk together the olive oil, Meyer lemon juice, lemon zest, garlic, salt, and pepper until well blended. Taste and adjust the seasonings.
  3. In a large serving bowl, combine the cooled pasta, arugula, cherry tomatoes, and grated Parmesan cheese.
  4. Pour the lemon dressing over the pasta mixture and toss gently until every strand of pasta is evenly coated.
  5. If desired, scatter the toasted pine nuts or walnuts over the top just before serving for added crunch.
  6. Cover the bowl and refrigerate for 15 to 20 minutes before serving so the flavors can meld and the salad becomes nicely chilled.

Nutrition

Calories: 394kcalCarbohydrates: 45gProtein: 13gFat: 18gSaturated Fat: 4gCholesterol: 9mgSodium: 300mgFiber: 3gSugar: 3g

Notes

Use a high-quality California olive oil for the brightest lemon dressing.
If Meyer lemons are unavailable, substitute 1 regular lemon plus 1/2 teaspoon honey for a similar sweet-tart note.
You can swap capellini for fusilli or penne; adjust the boil time to the package directions.
Rinse the pasta until cool so it stays al dente and does not clump in the salad.
Fold the arugula in at the last minute to keep it from wilting.
Store leftovers in an airtight container in the refrigerator for up to 2 days; let the salad stand at room temperature for 10 minutes before serving.
Nutrition facts are calculated without the optional pine nuts or walnuts.

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