Lemon Caper Capellini Salad Obsession!

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.

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In the meantime cook the angel hair (al dente, do not overcook!) and reserve some of the pasta water.

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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.

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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!

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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!

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To make this a complete meal, add some shrimp or serve with some poached salmon or protein of choice 🙂

Some rules are meant to be broken……

For all of you avid cooks out there you know what I mean.

There is an art to cooking and certain rules that have to be followed, but as long as we follow the basics, the rest is up to our imagination.

Years ago I was given a recipe of a delicious black eye pea salad which I thought was perfection and didn’t need any changes.

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Here is the recipe for the original salad:

  • 4 cans of black eyed peas, drained and rinsed
  • 1 cup of chopped green bell pepper
  • 1 cup of chopped yellow bell pepper
  • 1 cup of chopped red bell pepper
  • 1 cup of chopped red onion
  • 1 1/2 cups cherry tomatoes quartered
  • 1 cup chopped fresh parsley

Since then I replaced the parsley for cilantro and the tomatoes don’t always make it in. Also I prefer more veggies so I only use 3 cans of peas and add extra chopped peppers.

The dressing (did I mention this is the best part)consists of:

  • 3/4 cup of balsamic vinegar
  • 1/2 cup of olive oil
  • 1/4 cup of sugar (I use splenda most of the times)
  • 2 tsp of salt
  • 1 tsp of black pepper

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Today of all days I was really craving this salad as it’s great on its own, as a dip (scoops work the best), on toast as a bruschetta topping and its great tossed with cold pasta turning it into the best pasta salad ever!

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Low and behold when I found that I had no cilantro, no parsley and wasn’t in the mood to put tomatoes into it……..so instead I,

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  • Chopped some watermelon
  • chopped some fresh mint from the garden
  • chopped some fresh basil from the garden

And added it to the peas, peppers and onions, and I have to say it turned into the best of the best black eye pea salad ever!

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So now you understand what I mean by rules are meant to be broken!

Let your imagination run wild, experiment and enjoy!