Lemon Capellini Salad with Arugula Recipe

If you are craving something fresh, light, and bursting with bright flavors, this Lemon Capellini Salad with Arugula Recipe is exactly what you need. It takes simple ingredients like delicate capellini pasta, peppery arugula, zesty lemon, and savory Parmesan, then brings them all together with a tangy olive oil dressing that elevates every bite. This salad feels like summer on a plate, perfect for warm days when you want something that’s both satisfying and refreshing without weighing you down. Whether it’s a quick lunch, a side for dinner, or your next potluck contribution, this dish makes a fabulous impression every time.

Ingredients You’ll Need

Gathering the right ingredients is the first step toward creating the vibrant flavors found in this salad. Each component plays a unique role, from the tender strands of capellini pasta to the peppery zip of fresh arugula and the savory depth of Parmesan cheese. The dressing’s lemon and olive oil combo ties everything together with a bright, silky finish.

• 8 oz. capellini pasta (or angel hair): Thin and delicate, perfect for absorbing the light dressing without getting mushy.
• 2 cups arugula: Adds a peppery freshness that balances the pasta’s mildness beautifully.
• 1/2 cup good-quality Parmesan cheese + more for serving: Provides a salty, nutty punch that elevates the entire dish.
• 2 tbsp. capers, drained: Little bursts of brininess that surprise your palate in every bite.
• 1/2 cup cherry tomatoes, halved: Juicy and sweet, offering a pop of color and freshness.
• 1/3 cup extra virgin olive oil: The base of the dressing, giving it a rich and smooth texture.
• 1 tbsp. lemon zest: Infuses bright citrus aroma and flavor without the acidity of the juice.
• 1/3 cup lemon juice: Adds refreshing tartness that wakes up the salad’s flavors.
• 1 1/4 tsp. salt: Enhances all the other flavors seamlessly.
• 1 1/2 tsp. garlic powder: Offers a subtle garlicky warmth without overpowering the dish.
• 1 tsp. Italian seasoning: A simple herb blend that adds depth and a hint of earthiness.
• 1/2 tsp. freshly ground black pepper: Provides just the right touch of spice to round out the taste.

How to Make Lemon Capellini Salad with Arugula Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil and cook the capellini pasta until it’s perfectly al dente—usually just a few minutes since this pasta is so thin. Once it’s cooked, drain the pasta and rinse it gently under cold water. This stops the cooking process and helps the pasta cool down so it can soak up the dressing better.

Step 2: Prepare the Dressing

While the pasta is cooking, whisk together the olive oil, lemon zest, lemon juice, salt, garlic powder, Italian seasoning, and freshly ground black pepper in a small bowl. This dressing is where the magic begins — bright, tangy, and bursting with flavor to coat every strand of pasta beautifully.

Step 3: Combine Salad Ingredients

Transfer the cooled pasta to a large mixing bowl and add the arugula, Parmesan cheese, and drained capers. Toss these ingredients gently so the arugula softens just a bit and the salty Parmesan starts to mingle with the pasta’s tender texture.

Step 4: Dress and Toss

Pour the lemon dressing over the pasta mixture and give everything a careful toss to ensure every bite will be coated evenly. Add the halved cherry tomatoes last, tossing them in lightly to avoid crushing them but still mixing them in with the dressing and pasta.

Step 5: Chill for Best Flavor

Cover the bowl and refrigerate for at least an hour to let the flavors meld. This chilling step takes the salad from good to great, allowing the lemon dressing to soak into the pasta and the arugula to mellow just a touch. When ready, give the salad a final toss and adjust seasonings if needed before serving.

How to Serve Lemon Capellini Salad with Arugula Recipe

Garnishes

To dress it up for presentation or add a bit more flavor, sprinkle additional grated Parmesan cheese and a few fresh lemon wedges on the side. The cheese adds an extra layer of savory richness, while the lemon wedges provide a chance to add an extra splash of brightness at the table.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a complete meal and balances out heavier mains with its fresh, light quality. You can also serve it alongside crusty artisan bread or a chilled soup to complement the summery vibe perfectly.

Creative Ways to Present

Try serving this salad in individual clear cups or mason jars for a charming picnic or party presentation. Layer a bit of arugula at the bottom, followed by pasta tossed in dressing, and finish with a few cherry tomato halves and a sprinkle of Parmesan on top for visual appeal and easy portion control.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Capellini Salad with Arugula in an airtight container in the refrigerator. It will keep well for up to 2 days, although the arugula may wilt slightly. Giving it a gentle toss before serving can help refresh the texture.

Freezing

This salad is best enjoyed fresh and does not freeze well because the pasta and fresh greens lose their texture when frozen and thawed. If you want to prepare in advance, make the dressing separately and toss just before serving for the best results.

Reheating

Since this is a cold pasta salad, reheating is not recommended. However, if you prefer it slightly warmer, allow it to come to room temperature and enjoy. Adding a little extra fresh arugula or lemon juice can revive the freshness if needed.

FAQs

Can I use a different pasta instead of capellini?

Absolutely! While capellini or angel hair pasta works beautifully because of its delicate texture, you can use other thin pasta shapes like vermicelli or even thin spaghetti. Just keep an eye on cooking times to maintain that perfect al dente bite.

Is there a substitute for arugula?

If arugula’s peppery flavor isn’t your favorite, baby spinach or mixed salad greens make excellent alternatives. Keep in mind they have a milder taste, so the salad might be less peppery but still delicious.

How can I make this salad vegan?

To make this Lemon Capellini Salad with Arugula Recipe vegan, simply omit the Parmesan cheese or replace it with a plant-based cheese alternative. Nutritional yeast is another great option to add a cheesy flavor without dairy.

Can I prepare this salad without capers?

Yes, if you’re not a fan of capers or don’t have them on hand, feel free to skip them. They add a nice tangy bite, but the salad will still be flavorful thanks to the lemon dressing and Parmesan.

How long can I refrigerate the salad before serving?

It’s best to refrigerate the salad for at least one hour to allow flavors to meld, but no more than 4 hours if you want to keep the arugula fresh and vibrant. Any longer and the greens might start to wilt.

Final Thoughts

This Lemon Capellini Salad with Arugula Recipe has quickly become one of my favorite go-to dishes for warmer days or whenever I want something that feels light but still delivers a full punch of flavor. It’s incredibly easy to make, refreshingly bright, and such a crowd-pleaser. I can’t wait for you to try it out and discover just how effortlessly this salad shines on your table.

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