Lemon Capellini Pasta Salad (Ready in 15 Minutes!)

Name: Lemon Capellini Pasta Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 8 oz capellini pasta; 2 cups baby spinach leaves; 1 cup cherry tomatoes ((halved)); ¼ cup fresh basil leaves ((torn)); 3 tbsp pine nuts ((toasted)); 1 tbsp lemon zest; ¼ cup fresh lemon juice; ⅓ cup olive oil; 1 garlic clove ((minced)); 1 tsp honey; ½ tsp salt; ¼ tsp black pepper

Jump to Recipe Print Recipe

Lemon capellini pasta salad is so yummy! The thin pasta soaks up the tangy lemon dressing. Fresh herbs add a nice flavor.

This cold pasta dish is great for hot days. You can make it fast! It’s perfect for picnics or lunch at home.

I love how the bright lemon taste makes me happy. You will too! This dish looks pretty on your table. Kids and grown-ups both like it a lot.

Why You’ll Love This Recipe?

The lemon flavor makes your mouth feel happy.
Thin pasta cooks so fast for quick meals.
Cold salad is perfect for hot summer days.
Fresh herbs give it amazing garden taste.
You can make it ahead for easy meals.
Everyone at your table will ask for more.
The bright colors make it look so pretty.

Ingredients You’ll Need

For the Salad

Capellini pasta: This super thin pasta cooks in just minutes. It soaks up the lemon dressing so well.
Cherry tomatoes: These add sweet pops of color. Cut them in half to share their juicy goodness.
Baby spinach: These tender green leaves add color. They also give good nutrients to your meal.
Fresh basil: It brings that summer garden smell. The sweet herb works so well with lemon.
Pine nuts: They add a nice crunch. Toast them first to bring out the nutty flavor.
Lemon zest: The yellow skin adds bright citrus oils. This makes the pasta salad smell amazing and taste fresh.

For the Lemon Dressing

Lemon juice: This gives the tangy flavor to the dressing. Fresh-squeezed juice tastes much better than bottled.
Olive oil: Use good-quality oil for the best taste. It makes the dressing smooth and rich.
Garlic: Just one clove adds so much flavor. Mince it very small for the best taste.
Honey: A tiny bit adds sweet balance. It helps mellow the strong lemon tang.
Salt and pepper: These wake up all the flavors. Just a pinch makes everything taste better.

Equipment You’ll Need

Large pot: You need this to cook the pasta. Make sure it’s big enough for water to move around.
Colander: This helps drain the pasta fast. Rinse with cold water to stop cooking.
Mixing bowl: A big bowl lets ingredients mix well. Glass or metal both work great.
Microplane zester: This makes getting lemon zest easy. The tiny holes make perfect small pieces.
Whisk: You’ll need this for the dressing. It helps mix the oil and lemon juice together.

How to Make Lemon Capellini Pasta Salad?

This fresh pasta salad comes together in minutes. The bright lemon flavor will make your taste buds dance with joy while the thin pasta makes it light.

Step 1: Cook the pasta.

Boil water in a big pot with salt. Add capellini and cook just 2-3 minutes until soft. Drain and rinse with cold water.

Step 2: Make the dressing.

Mix lemon juice, zest, olive oil, minced garlic, honey, salt, and pepper in a small bowl. Whisk until it looks creamy.

Step 3: Prep the add-ins.

Cut cherry tomatoes in half. Tear basil leaves into small pieces. Toast pine nuts in a dry pan until golden.

Step 4: Combine everything.

Put cold pasta in a big bowl. Add spinach, tomatoes, and basil. Pour dressing over top and mix well.

Step 5: Finish and chill.

Sprinkle with pine nuts and extra lemon zest. Let it sit in the fridge for 30 minutes so flavors mix well.

Tips for the Best Lemon Capellini Salad

Don’t overcook the pasta. Capellini cooks very fast – test it often so it stays slightly firm and doesn’t get mushy.
Rinse pasta with cold water. This stops the cooking right away and keeps the pasta from sticking together in your salad.
Use fresh lemons only. Bottled juice won’t taste the same. Fresh lemons have oils in the skin that make the flavor pop.
Make dressing in a jar. Put all ingredients in and shake well. This mixes everything better than a whisk sometimes.
Taste before serving. Pasta absorbs flavors as it sits. You might need to add more lemon juice or salt before eating.

Variations and Substitutions

Try different pasta shapes. Angel hair or thin spaghetti works well if you can’t find capellini at your local store.
Add protein for a meal. Grilled chicken, shrimp, or white beans make this salad more filling for dinner time.
Switch up the cheese. Feta adds a nice tang, while mozzarella pearls bring creamy softness to each bite you take.
Play with herbs. Mint, dill, or parsley can replace basil. Each one brings a new flavor that works with lemon.
Make it vegan easily. Use maple syrup instead of honey in the dressing for a plant-based sweet touch.

Make-Ahead and Storage Tips

Prep components separately. Cook pasta and make dressing up to two days ahead. Combine everything just before your meal time.
Add spinach last minute. If making ahead, wait to add leafy greens until serving time so they stay fresh and crisp.
Store in airtight containers. The salad keeps well in the fridge for three days. The lemon helps preserve the fresh taste.
Refresh before serving. A squeeze of fresh lemon juice and drizzle of olive oil wakes up leftover salad from the fridge.
Don’t freeze this salad. The texture changes too much. Fresh is best for this light summer dish.

Serving Ideas

Summer picnic star: Pack this salad in a container with ice packs. It tastes great cold and won’t spoil quickly.
Side dish for grilled foods: Serve alongside grilled fish or chicken. The bright lemon complements smoky flavors from the grill.
Potluck perfect: Double the recipe for big gatherings. This dish stands out among heavy potluck options with its fresh taste.
Light lunch option: Add some chickpeas or tuna to make it more filling. A perfect work lunch that won’t make you sleepy.
Dinner starter: Serve small portions in pretty bowls. It wakes up taste buds before the main meal comes.

Frequently Asked Questions (FAQs)

Yes, angel hair pasta works great as a substitute. Any thin pasta cooks quickly and holds the lemon dressing well between its strands.

This pasta salad stays fresh for three days when kept cold. Store in sealed containers in the refrigerator for best results.

Cold is best for this lemon pasta salad. The flavors blend better, and the refreshing taste really shines when chilled thoroughly.

Rice or corn capellini noodles work well here. Just follow the package cooking times, as gluten-free pastas often cook differently.

Rinse cooked pasta with cold water right away. Toss with a little olive oil while still warm. Stir well when adding dressing.