Ingredients
Method
- Cook the capellini in well-salted boiling water according to the package directions until al dente. Drain it right away and rinse under cold running water, tossing gently, until the pasta is completely cool.
- While the pasta cooks, combine the Italian seasoning, salt, pepper, garlic powder, lemon juice, and olive oil in a large mixing bowl. Whisk or stir until the dressing is well blended and looks slightly emulsified.
- Add the cooled capellini, arugula, chopped olives, Parmesan, tomatoes, and lemon zest to the bowl with the dressing. Mix everything with tongs until every strand is coated, then serve right away or chill briefly.
Nutrition
Notes
Swap in dairy-free Parmesan shreds for a vegan version.
Use Meyer lemons if you can find them for a softer, sweeter citrus note.
Rinse the pasta with cold water immediately after draining to keep it from sticking and stop the cooking.
Taste after tossing and adjust with an extra pinch of salt if needed.
Store leftovers in an airtight container in the fridge for up to 2 days.
If the salad seems dry after chilling, drizzle on a little more olive oil and a splash of lemon juice.
Serve chilled or at room temperature for a picnic, lunch, or alongside grilled chicken or fish.