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Lemon Caper Capellini Salad Recipe

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This recipe for Lemon Caper Capellini Salad, by , is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Catherine Mooney

Category:
Category:

Ingredients:  
Ingredients:  
1 pound angel hair pasta or capellini

Juice and zest of 2 large lemons

1/2 cup of olive oil

3 tbsp rinsed and chopped capers

5 garlic cloves, minced

1/2 cup chopped parsley

Salt and pepper to taste

1/4 cup grated parmesan cheese

1/2 tsp crushed red pepper flakes

as many chopped tomatoes as you want

Directions:
Directions:
Warm the oil and cook the garlic until nicely blonde. Let it cool. In the meantime, cook the pasta 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 until 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.

Personal Notes:
Personal Notes:
This is a copy-cat of the salad they sell in a deli in Ridgecrest. We're still working on the "tweaks" to make it a real stunner.

 

 

 

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