Chilled Capellini Veggie Medley
A refreshing and light pasta dish combining delicate capellini with crisp, colorful vegetables and a zesty lemon dressing, perfect for warm weather dining.
Equipment
- Large Pot
- Colander
- Mixing bowls
- Sharp Knife
- Cutting Board
- Whisk
- Serving bowl
Ingredients
Main Ingredients
- 8 oz capellini pasta
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- 2 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- salt and freshly ground black pepper, to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the capellini and cook until al dente (approximately 2-3 minutes). Drain and immediately rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cherry tomatoes, zucchini, bell peppers, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, black pepper, and red pepper flakes until well combined.
- Add the cooled capellini to the vegetables, pour the dressing over the pasta, and gently toss until evenly coated.
- Fold in the torn basil leaves, adjust seasoning if needed, and chill in the refrigerator for at least 15 minutes before serving.
Notes
For best texture, ensure the pasta is rinsed thoroughly with cold water immediately after draining. Use the freshest vegetables available to maximize flavor and color.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 220mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 60IUVitamin C: 40mgCalcium: 50mgIron: 2mg
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