Pasta Salad with Lemon Caper Sauce
Prep time
Cook time
Total time
Want to revamp your pasta salad game? This version has lemon caper sauce. It's tangy, savory and topped with fresh mozzarella and breadcrumbs!
Serves: 8
  • 16 oz. Spiral Pasta (Rotini)
  • 4 tbsp. Butter
  • 1 tbsp. Olive Oil
  • 2 Shallots, thinly sliced
  • 4 Garlic Cloves, minced
  • 2 cups Dry White Wine
  • 4 tbsp. Capers
  • Juice of 1 Lemon, or more to taste
  • ¼ cup Heavy Cream
  • 8 oz. Mozzarella Pearls
  • 1 cup Panko Breadcrumbs
  • ½ cup Grated Parmesan Cheese
  • Red Pepper Flakes, to taste
  • Italian Parsley, to taste
  1. Cook the pasta according to packaged directions for al dente.
  2. While the pasta is cooking, heat butter and olive oil in a large skillet over medium heat. Add shallots and cook until translucent. Then add garlic and sauté for 1 minute, or until fragrant.
  3. Deglaze pan with white wine and then add the capers and lemon juice. Simmer until the sauce has reduced and thickened. About 15 minutes.
  4. While the sauce cooks, add breadcrumbs and parmesan cheese to a sauté pan with a dab of butter. Constantly stir until breadcrumbs are browning. Remove and set aside.
  5. Add a splash of heavy cream and simmer for another 5 minutes. Pour over the cooked pasta into the lemon-caper sauce and toss until combined. Serve immediately with a sprinkle of breadcrumbs, red pepper flakes and Italian parsley.
Recipe by Slice of Jess at