Capellini - Cold Angel Hair Pasta

Cold, tangy, slippery, and satisfying – this dish is my party regulars.

 You can make it a day before and is a pretty dish with Italian colors.

This one is balsamic vinegar and basil base, and you can add tomatoes and fresh mozzarella cheese to make it more decorative.

I call it an Italian dish, but I am not sure if in Italy they eat cold pasta like this. I think it is more American. Either way it is tasty.

Cooking tips:

1. Do not overcook the pasta but al dente doesn’t work for this dish.
2. Drain the pasta well but quickly mix with oil and vinegar while pasta is still warm.
3. Keep in the fridge at least a few hours before serve.