Bright, fresh, and bursting with flavor, this Angel Hair Pasta Salad is heavenly!
Whether you’re at a restaurant or at home, if you’re having pasta, you’re likely having salad, too. Right? Sometimes you have the salad first, and other times you have the two items side by side (or if you dine like the French, you might have salad after your pasta). Or you might have the best of both worlds in one dish: the pasta salad! Specifically, this angel hair pasta salad, whose bright, fresh flavors and array of textures make for a very scrumptious and satisfying dish.
There are several theories out there about who first decided to create a salad with cold pasta, but one of the most popular credits Italian Jews. Jewish law prohibits cooking on the Sabbath, so families would prepare pasta the day before and eat it cold on this weekly day of rest and worship. No one is sure when exactly this practice began (possibly the 15th or 16th century), but over the centuries, the pasta salad has evolved into a beloved dish for parties, potlucks, quick meals, and tasty sides.
Our angel hair pasta salad is a go-to for any of those occasions. The perfectly cooked, very thin, and delicate angel hair noodles provide such a satisfying bite when paired with the freshness of the tomatoes, cucumbers, bell peppers, and red onion. The wonderful blend of lemon juice and olive oil coats everything, and then the salad is topped with the salty, tangy feta cheese. And no matter what occasion you make it for or to whom you serve it, it will impress because not only is it delicious, it’s also very beautiful. We may have named this salad for the type of pasta we’re using, but you’ll find everything about it divine!
How did angel hair pasta get its name?
There are a few ultra-thin pastas, but angel hair is the thinnest of them all. Its Italian name is capelli d’angelo, which translates to “hair of angels.” According to food historians, the name is a metaphor for this pasta’s extremely thin strands, like the hair of angels in medieval art. Angel hair pasta is sometimes confused with capellini, another very thin spaghetti-like pasta whose name means “little hairs”—the confusion is understandable as capellini is only a tiny bit thicker than angel hair. To complicate matters a bit more, some people call capellini angel hair, and vice versa. It’s true that these two pastas are very similar in size and so are often used interchangeably in recipes, but now we know that when size matters, angel hair is the thinnest!
How do I store leftovers?
Angel hair pasta salad can be stored in an airtight container in the refrigerator for 3-4 days.
Serving suggestions
Serve this angel hair pasta salad with Garlic Breadsticks or Cheese Breadsticks for a quick and delicious weeknight dinner. If you want to add protein, you can always top the salad with Shredded Chicken or Sautéed Shrimp, or keep the dish vegetarian by adding Roasted Chickpeas. Angel hair pasta salad is also a terrific side to so many mains, whether they are upscale or casual. It’s perfect with Mediterranean Baked Salmon, but also pairs well with a hearty Steak Sandwich. Around here, I often make Flatbread White Broccoli Pizza to go with angel hair pasta salad. Yum!
Angel Hair Pasta Salad
Ingredients
- 8 ounces angel hair pasta
- 1 cup cherry tomatoes halved
- 1 cup diced cucumber
- 3/4 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/3 cup black olives sliced
- 1/4 cup fresh parsley chopped
- 4 tablespoons extra-virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper to taste
- Crumbled feta cheese for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta with the vegetables, olives, and parsley. Drizzle with extra-virgin olive oil and lemon juice, sprinkle lemon zest, and then season with salt and black pepper.
- Toss gently to combine. Serve immediately or chill in the refrigerator for a refreshing taste. When serving, sprinkle with feta cheese for garnish.
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