Albertsons Lemon Capellini Salad Recipe

The Albertsons lemon capellini salad recipe has become a go-to choice for busy families all over America. Albertsons is a large U.S. supermarket and grocery store company that knows what people want.

Their lemon capellini salad is a pre-made pasta salad sold in stores, labeled “Lemon Capellini Salad.” Last summer, I picked up this salad for a quick lunch and fell in love with its bright, fresh taste.

My kids asked me to buy it every week, but I wanted to save money and make it at home. This copycat version tastes just like the store version.

The lemon capellini salad is a fan favorite because it brings together tangy lemon, soft pasta, and fresh vegetables.

Today I am sharing this copycat Albertsons Lemon Capellini Salad recipe that will save you money and give you the same great taste.

What is Lemon Capellini Salad?

Lemon Capellini Salad is a light pasta dish that uses capellini, also called angel hair pasta. It’s very thin, so it cooks fast and soaks up flavor easily.

The salad usually has olive oil, lemon juice, garlic, herbs, and sometimes veggies or cheese mixed in.

At Albertsons, this dish is sold ready-to-eat in their deli section, and it has become a favorite for quick lunches or family dinners.

Difference Between Capellini and Spaghetti

Capellini pasta is much thinner than regular spaghetti noodles. People also call it angel hair pasta because it looks like very fine hair.

Capellini cooks much faster than spaghetti, usually in just 2-4 minutes. The thin shape helps it soak up sauce and dressing better than thicker pasta. Spaghetti takes longer to cook and has a chewier texture.

For this salad, the thin capellini works best because it mixes well with the lemon dressing and vegetables.

Albertsons Lemon Capellini Salad Ingredients

Pasta

• Capellini pasta (250 grams): It’s very thin and cooks quickly. The thin shape soaks up the lemon dressing perfectly. You can use regular spaghetti if you cannot find capellini, but cook it a bit longer.

Sauce Ingredients

• Extra virgin olive oil (¼ cup): Adds a smooth, fruity base to the sauce. Good olive oil makes a big difference in taste. You can use regular olive oil, but extra virgin tastes better.
• Baby capers (⅓ cup): Small, tangy little buds that bring a salty bite. They add a pop of flavor that makes this salad special. You can leave them out if you don’t like them, but they really help the taste.
• Red pepper flakes (2 teaspoons): Give just a pinch of heat to balance the flavors. Start with less if you don’t like spicy food. You can add more later if needed.
• Minced garlic (1 teaspoon): Adds a warm, savory touch. Fresh garlic works best, but you can use garlic powder if needed. Use about ½ teaspoon of powder instead.
• Lemon zest (2 tablespoons): The outside peel of the lemon, full of bright citrus oil. Use a grater to get thin strips. This gives much more lemon flavor than just juice alone.

Vegetables and Herbs

• Cherry tomatoes (2 cups, halved): Sweet and juicy, add fresh texture. Cut them in half so they mix better with the pasta. Regular tomatoes work too, just dice them small.
• Baby spinach (2 cups, packed): Soft leafy greens that blend well without overpowering. Regular spinach works fine too. You can use arugula for a more peppery taste.
• Basil leaves (1 cup, chopped): Fresh and fragrant, they give a nice herb flavor. Dried basil can work in a pinch, but use only 2 tablespoons since dried herbs taste stronger.

Flavorings

• Lemon juice (¼ cup): Adds acidity and brightness throughout. Fresh lemon juice tastes much better than bottled juice. You’ll need about 2 large lemons.
• Salt (½ teaspoon): Enhances all other flavors. Start with this amount and add more if needed after tasting.
• Freshly cracked black pepper (¼ teaspoon): Adds mild spice. Fresh ground pepper tastes better than pre-ground, but both work fine.

Finishing Ingredient

• Grated parmesan cheese (½ cup): Gives creamy, salty richness to finish the salad. Fresh grated cheese melts better than pre-shredded. You can use pecorino romano as another option.

Essential Kitchen Equipment

1. Large pot – for boiling pasta water
2. Large skillet – to make the sauce
3. Colander – drains pasta quickly
4. Sharp knife – cuts vegetables evenly
5. Cutting board – protects your counters
6. Grater – for lemon zest and cheese
7. Mixing spoons – tosses everything together
8. Large mixing bowl – combines all ingredients

How To Make Albertsons Lemon Capellini Salad at Home

Step 1 | Cook the Pasta

Fill a large pot with water and bring it to a rolling boil. Add 2 tablespoons of salt, then add the capellini pasta. Cook until al dente, which means just tender but still firm when you bite. This usually takes a few minutes (check package directions).

Drain the pasta, but save a little pasta water (about ½ cup) for later.

Step 2 | Make the Sauce

While your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the baby capers, red pepper flakes, minced garlic, and lemon zest. Saute quickly for about 8-10 seconds to release the flavors – don’t overcook, or the garlic will burn.

Step 3 | Add Fresh Veggies

Add the halved cherry tomatoes, packed baby spinach, and chopped basil leaves to the skillet. Cook for about 1 minute, stirring gently. The spinach will start to wilt down and the tomatoes will get slightly soft.

Don’t cook too long or the vegetables will get mushy. You want them to keep some texture and bright color.

Step 4 | Combine Pasta and Sauce

Add the drained pasta to the skillet with the sauce and vegetables. Use tongs or a large spoon to toss everything together well. Pour in the fresh lemon juice and sprinkle the salt and black pepper over everything.

Toss again to make sure every piece of pasta gets coated with the lemon mixture. The pasta should look shiny and smell bright and fresh.

Step 5 | Finish with Cheese

Sprinkle the grated parmesan cheese over the pasta salad. Mix everything together so the cheese gets distributed evenly. The warm pasta will help melt the cheese slightly.

Taste the salad now and add more salt if it needs it.

Step 6 | Adjust Texture

Look at your pasta salad. If it looks too dry, add some of the pasta water you saved earlier. Add just a little bit at a time and mix it in. The starch in the pasta water helps create a creamy texture without adding cream or butter.

Stop adding water when the salad looks moist but not watery.

Step 7 | Serve Your Homemade lemon capellini salad

You can serve this Albertsons lemon capellini salad warm right away, or put it in the fridge for a few hours to enjoy as a cold pasta salad. Both ways taste great.

If serving cold, you might need to add a little more lemon juice and olive oil before serving since cold pasta absorbs flavors.

Tips for the Perfect Copycat Salad

• Do Not Overcook Pasta: Capellini cooks very fast. Set a timer so it does not get mushy. You want it to be al dente.
• Use Fresh Lemons: The juice and zest from real lemons taste much better than the bottled kind.
• Reserve Pasta Water: The starchy water helps create a silky sauce that sticks to the pasta.
• Add Cheese Off Heat: Put the cheese in after you take the skillet off the burner. This keeps it from clumping.
• Chill for Flavor: Letting the salad sit in the fridge for an hour lets all the flavors mix together nicely.

What to serve with lemon capellini

This lemon capellini salad is very versatile. It goes well with many main dishes. For a simple lunch, I like to have it with a piece of grilled chicken or a flaky piece of baked fish. The light taste of the salad pairs perfectly with seafood.

If you are having a barbecue, this pasta salad is a great side next to burgers, hot dogs, or grilled vegetables. It is much lighter than potato salad.

For a vegetarian meal, you can serve it with a big slice of crusty bread and a bowl of soup. It also works well as part of a big spread of other salads at a potluck party.

How to Store Leftovers

Store leftover lemon capellini salad in the refrigerator in a sealed container for up to 3 days. The pasta will absorb the dressing as it sits, so you may need to add a bit more olive oil and lemon juice before serving again.

Let the salad come to room temperature for about 15 minutes before eating for the best flavor.

You can also eat it cold straight from the fridge. Don’t freeze this salad since the vegetables and pasta won’t have the same texture when thawed.

If the salad seems dry after storage, mix in a tablespoon of olive oil and a squeeze of fresh lemon juice to refresh it.

Albertsons Lemon Capellini Salad Recipe FAQs

1. Why did my pasta turn out sticky?

Pasta can get sticky if there is not enough water when boiling. Always use a big pot with lots of water. Also, make sure to stir the pasta right after you put it in the boiling water. This stops the strands from sticking to each other.

Adding a little of the reserved pasta water at the end also helps loosen everything up.

2. Can I add other vegetables to this recipe?

You can customize this salad by adding other vegetables like diced bell peppers, sliced cucumbers, or red onions. Keep the additions light so they don’t overpower the lemon flavor that makes this salad special. Roasted red peppers, artichoke hearts, or sun-dried tomatoes also work well.

Just remember that the original Albertsons version is fairly simple, so don’t add too many extras if you want to match that exact taste.

3. How can I make this salad less spicy for kids?

Leave out the red pepper flakes completely or use just a tiny pinch. You can also remove the seeds from the red pepper flakes before adding them, which cuts down on the heat. Kids usually love the lemony taste and pasta, so focus on those flavors.

You can always put red pepper flakes on the table for adults to add to their own portions. Another option is to make half the batch without spice for kids.

4. Is this salad served hot or cold?

This versatile salad can be served both ways and tastes great either hot or cold. Serve it warm immediately after cooking for a cozy meal, or chill it in the refrigerator for a refreshing cold pasta salad perfect for summer.

Many people prefer it cold because the flavors seem more bright and refreshing when chilled.

The original Albertsons version is served cold, so chilling your homemade version will give you the most authentic experience.

5. Can I make this salad ahead of time for a party?

Yes, this salad actually gets better when made a few hours ahead or even the day before. The flavors have time to blend together nicely. Make the salad as directed, then cover it and put it in the fridge.

Before serving, let it sit at room temperature for 15-20 minutes and give it a good stir. You might want to add a little more olive oil or lemon juice to freshen it up.

The pasta will absorb some of the dressing as it sits, which is normal.

This Albertsons lemon capellini salad recipe is simple, fresh, and full of bright flavors just like the store version. It makes a great light lunch or side dish anyone can enjoy.

With easy ingredients and clear steps, it’s a recipe to keep handy for quick meals that taste just right.