Herb Pasta Dishes

Easy Capellini Pasta Salad — Light Herb is the kind of recipe I make when it is hot out, I am hungry now, and I do not want to turn the kitchen into a sauna. You know those days when you want something fresh, but also filling enough that you are not rummaging for snacks an hour later? This is that pasta salad. It is light, herby, a little lemony, and it tastes like summer in a bowl. I started making it for quick lunches, and now it shows up at picnics, potlucks, and even random weeknight dinners.

Why you will love this plant-based pasta recipe

This is a plant-based pasta salad that still feels satisfying, mostly because capellini (angel hair) grabs onto all the good stuff. The herbs, the lemon, the juicy tomatoes, and that little slick of olive oil all cling to the noodles instead of pooling at the bottom of the bowl.

Here is what makes it a repeat recipe for me:

• It is fast. Capellini cooks in just a few minutes, so the whole thing comes together quickly.
• It is light but not boring. Fresh herbs and lemon wake everything up.
• It is meal prep friendly. I pack it for lunch and it holds up well.
• It is flexible. You can swap what you have and still end up with something tasty.
• No heavy mayo. This one is more of a bright herb dressing situation.

If you are in a pasta salad mood, you might also like this chicken avocado pasta salad for easy meal prep. Totally different vibe, but it is another easy lunch option I keep in rotation.

I also want to say this clearly: Easy Capellini Pasta Salad — Light Herb is one of those dishes that tastes like you tried harder than you did. That is my favorite kind of cooking.

Is pasta healthy?

I get this question a lot, and honestly it depends on what you mean by healthy and what else is on your plate. Pasta is a carb, and carbs are not the enemy. They are energy. The part that matters is portion, ingredients, and what you pair it with.

Here is how I think about it when I make Easy Capellini Pasta Salad — Light Herb:

1) Pasta can fit into a balanced meal. This salad has olive oil, tomatoes, herbs, and often extra veggies. If you add beans or tofu, it becomes even more balanced.

2) Capellini is lighter than it looks. Because the noodles are thin, you can get that satisfying pasta feeling without a mountain of food.

3) Watch the add-ins. A light herb and lemon dressing is very different from a heavy creamy dressing. This recipe stays on the lighter side.

If you want a super refreshing side that is not pasta at all, I love pairing this with an easy cucumber tomato salad. Crunchy, cool, and it makes the whole meal feel extra fresh.

“I made this for a backyard lunch and everyone kept going back for seconds. It tasted so fresh and not heavy at all. The lemon and herbs make it feel like a restaurant dish, but it was simple.”

Variations on Tomato & Basil Lemon Capellini

This recipe is basically my easy framework, and you can tweak it based on what is in your fridge. My base version is capellini, cherry tomatoes, lots of basil, parsley, lemon zest, lemon juice, olive oil, salt, and pepper. Then I add extras depending on the day.

Simple base recipe (my go-to)

Here is how I usually make it at home, with no fuss.

What you will need:

Capellini pasta, cherry or grape tomatoes, fresh basil, fresh parsley (or dill), garlic (optional), lemon (zest and juice), olive oil, salt, pepper, and red pepper flakes if you like a little heat.

Quick directions:

Boil the capellini in well salted water, then drain and rinse briefly with cool water so it stops cooking. Toss it with olive oil right away so it does not clump. Add halved tomatoes, chopped herbs, lemon zest, lemon juice, and season it until it tastes bright and lively. Let it sit for 10 to 15 minutes if you can, because the flavor gets better as it hangs out.

Easy add-ins to change it up

These are my favorite swaps and upgrades:

Protein boosts (still plant-based): chickpeas, white beans, baked tofu cubes, or edamame.

More crunch: diced cucumber, thin sliced bell pepper, or chopped celery.

Briny punch: capers or chopped olives (a little goes a long way).

Extra greens: arugula or baby spinach stirred in right before serving.

More richness: diced avocado right before eating, or a sprinkle of toasted pine nuts.

Sometimes I make a bigger pasta salad spread for friends, and I will put this next to something like easy BLT pasta salad for the people who want that classic smoky bacon vibe. It is fun to offer a couple options.

Also, if you are a Caesar salad person, you will probably want to check out easy chicken Caesar pasta salad another time. It is heartier, but still really simple.

What to Serve With This Recipe

Easy Capellini Pasta Salad — Light Herb works in a bunch of situations. I have eaten it straight from the fridge, I have served it at cookouts, and I have packed it for road trips. Since it is light and herby, I like pairing it with something crisp or something grilled.

Here are a few easy serving ideas:

• Grilled vegetables like zucchini, corn, or asparagus
• Simple soup if you want a cozy combo, even in summer
• Fruit like watermelon or berries for a sweet, juicy side
• Picnic snacks like olives, pickles, and sliced cucumbers
• Potluck favorites like pasta salads and egg dishes

If you are headed to a BBQ or potluck and want another crowd-pleaser, this easy deviled egg pasta salad BBQ side dish is always a hit. It is richer than this capellini salad, so they balance each other nicely on the table.

Expert tips

I am not a fancy chef, but I have made this enough times to learn what actually matters. These little tips make the difference between a decent pasta salad and one you keep sneaking bites of while you stand at the counter.

How to keep capellini from clumping

Capellini likes to stick together the second you look away. Drain it, rinse it quickly with cool water, and toss with a little olive oil right away. Then add your other ingredients soon after. If it sits plain, it turns into a noodle brick.

How to get bright flavor without overdoing it

Lemon is your friend, but go step by step. I start with lemon zest plus half the juice, then taste. Tomatoes bring their own acidity, and you do not want it to turn sharp. If it needs more pop, add a pinch more salt first, then add more lemon if needed.

Other tips I swear by:

Use fresh herbs, not dried, for this one. Let the salad rest for a few minutes before serving so the flavors mingle. And if you are making it ahead, save a little lemon juice and olive oil to refresh it right before eating.

Common Questions

Can I make this ahead of time?
Yes. I make it up to a day ahead. Keep it covered in the fridge, then taste and add a small splash of olive oil and lemon juice before serving.

How long does it last in the fridge?
About 3 days is the sweet spot. After that, the herbs can get a little tired and the pasta softens more.

Do I have to rinse the pasta?
For hot pasta salads, I usually do not rinse. For this one, I do a quick rinse to stop the cooking and keep it light. Just do not soak it or you will lose too much flavor.

Can I use spaghetti instead of capellini?
Absolutely. Spaghetti works fine. You will just want to cook it a bit past al dente so it is not chewy when chilled.

What if I do not like basil?
No problem. Try parsley and dill, or even a little chopped mint. Keep the herbs fresh and you will still get that clean, bright taste.

My last little nudge to try it

If you need a simple lunch that feels fresh and summery, Easy Capellini Pasta Salad — Light Herb is a really good place to start. It is quick, flexible, and it tastes even better after it sits for a bit. If you want another take on this general flavor profile, I also like browsing recipes like Tomato & Basil Lemon Capellini – BetterFoodGuru for extra inspiration. Make a bowl, taste as you go, and do not be shy with the herbs.