Ingredients
Method
Cook and rinse the pasta
- Cook capellini according to package directions for 3-4 minutes until just tender, then drain in a colander and avoid overcooking the thin strands.
- Rinse the drained capellini with cold water for 30-60 seconds to stop cooking, then drain well so the pasta stays light and not watery.
Make the lemon-garlic dressing
- Whisk olive oil and lemon juice together for 30-45 seconds until smooth.
- Whisk in lemon zest, minced garlic, salt, and pepper, then stir until the dressing is evenly speckled and aromatic.
Toss and finish
- Gently toss the cooled capellini with the lemon dressing, lifting and turning the strands carefully to prevent breakage.
- Add parsley, basil, and Parmesan, then toss gently until the herbs wilt slightly and the cheese lightly coats the pasta.
- Add halved cherry tomatoes and toss just 10-15 seconds so the tomatoes stay intact.
Chill and serve
- Refrigerate the salad for 30 minutes to let the flavors meld and lightly thicken the coating on the pasta.
- Serve chilled immediately, spooning into an elegant bowl so thin pasta strands and fresh herbs are visible.
Notes
Pro tip: rinse the pasta in cold water and drain well before dressing—this keeps angel hair springy instead of clumping. Store covered in the refrigerator for up to 3 days; the pasta will firm slightly as it chills. Freezing is not recommended because delicate pasta and fresh herbs lose texture. For a dairy-light option, use finely grated Pecorino Romano or a small amount of nutritional yeast in place of Parmesan for a different savory finish.