8 oz capellini pasta, or angel hair pasta

2 medium lemons, juice of + 1 tsp lemon zest

3 tbsp extra virgin olive oil

1 ½ tsp garlic salt

½ tsp black pepper

½ cup diced tomatoes, seeds removed

3 tbsp capers, drained

1 tbsp curly leaf parsley, finely chopped

Cook the pasta in a large pot of salted boiling water until tender. It shouldn’t take very long since the pasta is fairly thin. Drain and rinse with cool water to prevent further cooking.

Meanwhile, combine the juice of 2 lemons, olive oil, garlic salt, and black pepper in a large bowl and whisk to combine.

Add in the cooked pasta, diced tomatoes, and capers, then toss to combine. Finally, stir in the freshly chopped parsley and give it one more toss. Serve the pasta salad right away or cover and chill in the fridge until ready to serve.

Notes

This pasta salad can be stored in the fridge for up to 5 days. Be sure to toss the salad again before serving in case any dressing has settled on the bottom of the dish