This Lemony Pasta Salad with Crisped Capers is a zesty, fresh dish that combines the briny flavors of olives, capers, and sun-dried tomatoes with the brightness of lemon and the sweetness of caramelized onion. The addition of crispy capers and toasted pine nuts adds a satisfying crunch, making this dish a perfect side or light meal for any occasion. Inspired by a family BBQ favorite, this salad strikes a delightful balance between savory, tangy, and sweet, offering a complex yet refreshing flavor profile.
The best part about this pasta salad is its versatility: it’s just as delicious when served immediately after preparation, as it is after a few hours or even chilled. The pasta is light yet satisfying, while the capers and olives provide bursts of salty goodness. Whether you’re grilling a protein, preparing a potluck dish, or simply craving a fresh and vibrant pasta salad, this recipe is sure to pleas
Full Recipe
Ingredients:
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12 oz medium pasta (such as gemelli or fusilli)
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1 tsp Diamond Crystal or ½ tsp Morton kosher salt, plus more to taste
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½ cup extra-virgin olive oil, plus more for drizzling
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3 Tbsp pine nuts
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4 Tbsp drained capers, divided
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1 large onion, thinly sliced
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4 garlic cloves, finely chopped
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2 Tbsp double-concentrated tomato paste
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½ tsp crushed red pepper flakes, plus more for serving
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1 bunch parsley, leaves and tender stems coarsely chopped
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½ cup Castelvetrano olives, pitted, smashed, halved
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½ cup chopped oil-packed sun-dried tomatoes
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2–3 tsp finely grated lemon zest
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3 Tbsp (or more) fresh lemon juice
Directions:
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Cook the pasta: Cook 12 oz. medium pasta (such as gemelli or fusilli) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta and rinse it under cold running water to remove excess starch.
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Fry the pine nuts and capers: While the pasta cooks, heat ½ cup extra-virgin olive oil in a skillet over medium-high heat. Add 3 Tbsp pine nuts and 2 Tbsp drained capers. Cook, stirring often, until the pine nuts are golden brown and the capers are crisp, about 3 minutes. Use a slotted spoon to transfer the fried nuts and capers to paper towels to drain.
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Cook the onion and garlic: In the same skillet, add 1 large thinly sliced onion and 4 finely chopped garlic cloves. Season with 1 tsp kosher salt. Stir to combine, then cook, stirring frequently, until the onion softens and the garlic becomes fragrant, about 3 minutes. Add 2 Tbsp double-concentrated tomato paste and ½ tsp crushed red pepper flakes. Cook, stirring occasionally, until the tomato paste darkens slightly, about 4 minutes. Transfer the onion mixture to a large bowl and let it cool for 5–10 minutes.
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Combine the salad: Add the cooled pasta, 1 bunch coarsely chopped parsley, ½ cup smashed and halved Castelvetrano olives, ½ cup chopped oil-packed sun-dried tomatoes, 2–3 tsp finely grated lemon zest, 3 Tbsp fresh lemon juice, and the remaining 2 Tbsp drained capers to the onion mixture. Toss everything together to combine. Taste and adjust with more lemon juice and salt if needed.
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Top and serve: To serve, top the pasta salad with the fried pine nuts and capers. Sprinkle with more red pepper flakes and drizzle with additional olive oil.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: Approximately 250 kcal per serving | Servings: 4–6