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Lemon Capellini Salad served on a plate

A zesty, refreshing pasta salad made with angel hair pasta, bright lemon juice, savory chicken broth, and fresh herbs. Perfect as a summer side or light lunch!
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Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb angel hair pasta (capellini)
  • 1 cup lemon juice (freshly squeezed)
  • 1 cup chicken broth (or vegetable broth for vegetarian)
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp lemon zest

Equipment

  • large pot
  • colander
  • mixing bowl
  • whisk
  • zester

Method
 

  1. Cook the angel hair pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large bowl, whisk together lemon juice, chicken broth, olive oil, salt, and pepper.
  3. Add the cooked pasta to the lemon mixture and toss until well coated.
  4. Let the pasta marinate in the fridge for at least 1 hour for flavors to develop.
  5. Before serving, toss again and top with fresh parsley and lemon zest.

Notes

Can be made ahead — just add the parsley and lemon zest right before serving for best freshness. Try adding grilled chicken or shrimp for a heartier main dish.