Too all my my Lemon Caper Capellini Salad Obsession followers and lovers, check out my first cook book “For The Love of Lemons“, available on Amazon 🙂
Just got back from yet another fantastic trip to the wonderful state of Arizona!
Whilst staying with my BFF, she introduced me to this delightful, refreshing Lemon Caper Capellini salad from her local supermarket “Safeway‘” which I immediately became obsessed about! So now that I am back in swampy Florida, I decided it was time to replicate such delicacy!
Here is how I did it:
- 1lb angel hair pasta
- juice and zest of 2 large lemons
- 1/2 cup of olive oil
- 3 tbsp of rinsed and chopped capers
- 5 garlic cloves minced
- 1/2 cup chopped parsley
- salt and pepper to taste
- 1/4 cup of parmesan cheese
- 1/2 tsp of crushed red pepper flakes
- as many chopped tomatoes as you want
Warm up the oil and cook the garlic till nicely blonde (do not over cook). Let it cool.
In the meantime cook the angel hair (al dente, do not overcook!) and reserve some of the pasta water.
In a large salad bowl, add the lemon juice, lemon zest, oil and garlic, chopped capers and chopped parsley,parmesan cheese, red pepper flakes and a handful of quartered cherry tomatoes.
Add the pasta and toss till it’s nicely coated (add some pasta water if you need to loosen up the pasta a bit), add more chopped tomatoes and salt and pepper to taste!
I of course had to go a bit more lemony so I drizzled some wonderful Meyer Lemon Sedona Vinegar.
Now every bite I take of this refreshing salad, not only transports me to the magical state of Arizona, but it also reminds me of my good friend Mo <3!
To make this a complete meal, add some shrimp or serve with some poached salmon or protein of choice 🙂