Looking for “fasta” pasta that delivers on taste? Try my Quick Angel Hair Pasta Salad with Chilli – a fast and easy pasta salad packed with fresh chilli, garlic, coriander (cilantro) and lemon, and finished off with parmesan cheese.
The recipe I am bringing you today is my super quick Angel Hair Pasta Salad with Chilli. Super quick? Try 15 minutes super quick! The perfect easy pasta salad for your next party or potluck! Packed with the fresh flavours of coriander (cilantro), plus one my favourite go-to combos – garlic, chilli and lemon. Sooooo goooood! 
Ingredients you will need to make this angel hair salad
- angel hair pasta
- olive oil
- long red chillies
- fresh coriander (cilantro)
- garlic cloves
- a fresh lemon – zest & juice
- parmesan cheese
- salt and pepper to taste
*Please see the recipe card below for exact quantities and detailed instructions
How to make angel hair pasta salad
- Cook your pasta according to packet directions, then drain and place in a large bowl.
- In a small frying pan, heat olive oil over medium-high heat until it begins to shimmer in the pan, then switch off the heat and allow to cool for 1-2 minutes.
- Add crushed garlic, finely chopped chilli and grated lemon zest to the oil and stir to infuse the flavours into the oil as it cools further.
- Add chopped coriander to the bowl with the pasta, along with the chilli and garlic oil mixture.
- Mix well to coat, then add lemon juice and salt & pepper taste.
- Top with freshly grated parmesan cheese and serve.
My top tips for making this angel hair pasta salad
- I have used angel hair pasta for this salad, but you could use another type of pasta if you like. This will add to the cooking time though.
- I allow the olive oil to cool slightly before adding the chilli, garlic & lemon because I don’t want to “fry” these ingredients as such. I want to gently heat them so they flavour the oil, which we then use as a dressing for the pasta salad along with fresh lemon juice.
- Not keen on coriander (cilantro)? Substitute fresh parsley!
- I have removed the seeds from the chilli, so the chilli heat is only mild. Feel free to leave them in if you want it hotter!
More pasta salad recipes you may like
Prawn (Shrimp) Mango Pasta Salad – packed with fresh ingredients like prawns (shrimp), avocado, mango and feta, dressed with lemon and garlic – this is no ordinary pasta salad!
Pesto Mozzarella Pasta Salad – the traditional taste of Caprese salad, with an extra flavour boost from basil pesto and prosciutto.
This angel hair salad was inspired by one that I sampled at a recent get-together for family and friends – thanks Kylie! She described it as her favourite dish to bring along to a function, and I can see why! Boy, was it ever a crowd pleaser!
Lee-Ann x
Quick Angel Hair pasta Salad With Chilli
Ingredients
- 250 g angel hair pasta (dry) 8 oz
- ¼ cup olive oil
- 2 long red chillies seeded and finely chopped
- 1 cup fresh coriander leaves (firmly packed) roughly chopped
- 4 large fresh garlic cloves crushed
- 1 lemon juice & finely grated zest
- ⅓ cup parmesan cheese grated
- salt & pepper to taste
Instructions
- Cook your pasta (250g/8oz) according to packet directions, then rinse and drain, and place in a large bowl.
- In a small frying pan, heat olive oil (¼ cup) over medium-high heat until it begins to shimmer in the pan, then switch off the heat and allow to cool for 1-2 minutes, then add crushed garlic (4 large cloves) finely chopped chillies (2) and grated lemon zest (of 1 lemon) to the oil and stir to infuse the flavours into the oil as it cools further.
- Add chopped coriander (1 cup - tightly packed) to the bowl with the pasta, along with the chilli and garlic oil mixture and mix well to coat.
- Add lemon juice and salt & pepper taste. Top with freshly grated parmesan cheese (⅓ cup) and serve.
Notes
- This is a great salad to make ahead, just add the parmesan cheese just before you serve it.
- I have used angel hair pasta for this salad, but you could use another type of pasta if you like. This will add to the cooking time though.
- I allow the olive oil to cool slightly before adding the chilli, garlic & lemon because I don't want to "fry" these ingredients as such. I want tto gently heat them so they flavour the oil, which we then use as a dressing for the pasta salad along with fresh lemon juice.
- Not keen on coriander (cilantro)? Substitute fresh parsley!
- I have removed the seeds from the chilli, so the chilli heat is only mild. Feel free to leave them in if you want it hotter!
Leave a Reply