Ingredients
Equipment
Method
Cook and chill the pasta
- Bring a large pot of water to a boil and cook the capellini according to package directions, about 3-4 minutes, until tender. Visual cue: the strands should be flexible but not mushy.
- Drain the capellini and rinse with cold water until cool to the touch. Visual cue: pasta looks glossy and individual strands separate.
- Transfer pasta to a sheet pan and spread into an even layer to cool slightly before dressing. Visual cue: thin strands lie in a single layer without tangling.
- In a large bowl, whisk olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the dressing looks smooth and slightly opaque. Visual cue: garlic is evenly distributed with a bright lemon aroma.
- Gently toss the cooled capellini with the lemon dressing, using light folding motions to avoid breaking the delicate strands. Visual cue: every strand is lightly coated, not clumped.
- Add parsley, basil, Parmesan, and halved cherry tomatoes, then toss gently again just until combined. Visual cue: green herbs and red tomatoes are visible throughout.
- Refrigerate for 30 minutes before serving. Visual cue: the pasta firms up slightly and the dressing clings better to the strands.
- Serve chilled as a light side dish. Visual cue: a glossy, lemony sheen with herbs and zest on top.
Notes
Pro tip: rinsing the capellini with cold water stops cooking and helps keep the strands silky instead of sticky. Refrigerate in a covered container up to 3 days; for best texture, avoid freezing. For a dairy-light option, use a lower-sodium Parmesan-style hard cheese or nutritional yeast while keeping the same tossing method.