This refreshing pasta salad features delicate capellini pasta, bright citrus flavors, and a medley of fresh herbs, making it the perfect addition to any summer gathering or a quick, healthy lunch.
Ingredients
Scale:
8 ounces capellini pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the capellini pasta and cook for 2-4 minutes, or until al dente. Drain the pasta and rinse under cold water.
Prepare the vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, and fresh herbs. Place them in a large mixing bowl.
Make the lemon dressing: In a small bowl or jar, combine the fresh lemon juice, extra virgin olive oil, minced garlic, Dijon mustard, salt, and black pepper. Whisk until well combined.
Combine the salad: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the lemon salad dressing over the salad and toss gently until all ingredients are well coated.
Garnish: If using, sprinkle the crumbled feta cheese on top. Serve immediately or refrigerate for 15-30 minutes to allow the flavors to meld.
