Lemon Pasta Salad with Crisp Capers

Lunch · Pasta

Lemon Pasta Salad with Crisp Capers

This pasta salad leans into briny flavors with olives, sun-dried tomatoes and capers used two ways. Lemon brightens the tomato-coated pasta, while crisp pine nuts and capers finish the bowl.
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Serves
6 servings

Bring it to the table

About this recipe.

Pasta with olives, sun-dried tomatoes and parsley, finished with fried pine nuts and capers.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 oz medium pasta (such as gemelli or fusilli)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more for pasta water)
  • 1/2 cup extra-virgin olive oil (plus more to drizzle)
  • 3 tablespoons pine nuts
  • 4 tablespoons drained capers (divided)
  • 1 large onion (thinly sliced)
  • 4 garlic cloves (finely chopped)
  • 2 tablespoons double-concentrated tomato paste
  • 1/2 teaspoon crushed red pepper (plus more to serve)
  • 1 bunch parsley (leaves and tender stems coarsely chopped)
  • 1/2 cup Castelvetrano olives (pitted, smashed and halved)
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 2 teaspoons finely grated lemon zest (use 2–3 teaspoons to taste for the base recipe)
  • 3 tablespoons fresh lemon juice (plus more to taste)

Use the frying oil for the dressing base

After lifting out the pine nuts and capers, cook the onion and tomato paste in their flavored oil before tossing with the pasta.

At the table

Serve slightly warm or chilled, adding the crisp topping close to eating.

The cooking plan

How to make Lemon Pasta Salad with Crisp Capers.

  1. Cook the pasta in boiling salted water until al dente. Drain and rinse briefly under cold running water to remove excess starch.

  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the pine nuts and half the capers. Cook for about 3 minutes, stirring, until the nuts are golden and capers crisp. Lift out with a slotted spoon and drain on paper towels, keeping the oil in the pan.

  3. Add the onion and garlic to the skillet with the measured salt. Cook for about 3 minutes, stirring until the onion begins to soften. Add the tomato paste and pepper flakes and stir for about 4 minutes, until the paste darkens. Transfer to a large bowl and cool for 5–10 minutes.

  4. Toss in the pasta, parsley, olives, sun-dried tomatoes, lemon zest and juice, and remaining capers. Taste and add more lemon or salt if needed.

  5. Finish with the fried pine nuts and capers, extra pepper flakes and a drizzle of oil.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Lemon Pasta Salad with Crisp Capers

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Pasta with olives, sun-dried tomatoes and parsley, finished with fried pine nuts and capers.
Print Recipe
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean-inspired
Ingredients Instructions Notes

Ingredients
  

  •  
    12 oz medium pasta such as gemelli or fusilli
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more for pasta water
  • ½ cup extra-virgin olive oil plus more to drizzle
  •  
    3 tablespoons pine nuts
  •  
    4 tablespoons drained capers divided
  •  
    1 large onion thinly sliced
  •  
    4 garlic cloves finely chopped
  •  
    2 tablespoons double-concentrated tomato paste
  •  
    ½ teaspoon crushed red pepper plus more to serve
  •  
    1 bunch parsley leaves and tender stems coarsely chopped
  •  
    ½ cup Castelvetrano olives pitted, smashed and halved
  •  
    ½ cup chopped oil-packed sun-dried tomatoes
  •  
    2 teaspoons finely grated lemon zest use 2–3 teaspoons to taste for the base recipe
  •  
    3 tablespoons fresh lemon juice plus more to taste

Instructions
 

  1. Cook the pasta in boiling salted water until al dente. Drain and rinse briefly under cold running water to remove excess starch.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the pine nuts and half the capers. Cook for about 3 minutes, stirring, until the nuts are golden and capers crisp. Lift out with a slotted spoon and drain on paper towels, keeping the oil in the pan.
  3. Add the onion and garlic to the skillet with the measured salt. Cook for about 3 minutes, stirring until the onion begins to soften. Add the tomato paste and pepper flakes and stir for about 4 minutes, until the paste darkens. Transfer to a large bowl and cool for 5–10 minutes.
  4. Toss in the pasta, parsley, olives, sun-dried tomatoes, lemon zest and juice, and remaining capers. Taste and add more lemon or salt if needed.
  5. Finish with the fried pine nuts and capers, extra pepper flakes and a drizzle of oil.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
The fried capers go on at the end; the unfried half is tossed through the salad.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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