Dinner

Lemon Capellini Salad Recipe

ByLana Polati January 21, 2026January 21, 2026

Introduction

This Lemon Capellini Salad is a light and refreshing dish perfect for warm days or as a vibrant side. Featuring delicate capellini pasta tossed with fresh vegetables and a zesty lemon dressing, it’s quick to make and full of bright flavors.

A white plate holds a colorful pasta dish with thin angel hair pasta forming the base layer, pale yellow and slightly glossy. Scattered over the pasta are vibrant slices of red and yellow cherry tomatoes, cut in half, along with chunks of green cucumber cut into small pieces. Thin strips of purple onion are mixed throughout, and finely chopped green herbs are sprinkled on top. The dish is lightly dusted with grated white cheese and small bits of red chili flakes. A fresh green basil leaf crowns the center, adding a final touch of color. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces capellini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell pepper, diced (red or yellow)
1/4 cup red onion, thinly sliced
1/3 cup fresh basil leaves, torn
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon honey or agave syrup
Salt and pepper, to taste
Optional: Crumbled feta cheese for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions, usually about 3-4 minutes, until al dente.
Step 2: Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
Step 3: In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, and red onion. Toss gently to mix.
Step 4: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey or agave syrup, and a pinch of salt and pepper until smooth.
Step 5: Add the cooled pasta and torn basil leaves to the vegetable mixture. Pour the lemon dressing over everything and toss gently to coat evenly.
Step 6: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Step 7: If using, sprinkle crumbled feta cheese on top before serving.
Step 8: Serve chilled or at room temperature for the best flavor.

Tips & Variations

For extra protein, add grilled chicken or chickpeas to make it a full meal.
Swap the basil for fresh mint or parsley for a different herbal note.
If you prefer a sweeter dressing, increase the honey or agave syrup slightly.
Use gluten-free pasta if you have dietary restrictions.
Add a pinch of red pepper flakes for a subtle kick.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate if preparing ahead and toss before serving. Reheat is not recommended; enjoy it chilled or at room temperature.

How to Serve

A white plate holds a colorful pasta salad made of thin angel hair pasta twisted in the center. The top layer has halved red and yellow cherry tomatoes, sliced green cucumber, and thin strips of purple onion scattered around, all mixed with fresh chopped green basil leaves. The pasta is lightly coated in a glossy dressing and sprinkled with finely grated white cheese and small red chili flakes. A small bunch of bright green basil leaves rests on the top as garnish. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any thin pasta like angel hair or thin spaghetti works well. Just adjust cooking time accordingly.

How do I prevent the salad from getting soggy?

Rinsing the pasta with cold water after cooking stops further cooking and helps keep it firm. Also, avoid adding too much dressing at once and toss gently.