Plant-Powered Lemon-Caper Salad | Juicy Marbles

Name: Lemon-Caper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3.5 oz (100g) fusilli pasta; 1/2 cup (10g) parsley, chopped finely; 2 tbsp capers; 1 tbsp lemon juice; 1 cup (150g) zucchini or a handful of string beans (ends removed); 4-5 garlic cloves, crushed and roughly chopped; 2 tbsp sun-dried tomatoes, roughly chopped; 2 tbsp Ligurian or kalamata olives, roughly chopped; 1/4 cup feta-like cheese, crumbled; 1/4 cup fresh tomato, chopped into small chunks; A handful of baby spinach; Generous drizzle of olive oil; Salt and pepper, to taste; 1 Juicy Marbles Filet, sliced into bite-sized chunks; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp fresh or dried thyme; 1/4 tsp white pepper; 1/4 tsp salt; Oil for cooking

Lemon-Caper Pasta Salad

Ligurian olives, roasted string beans & garlic, sun dried tomatoes

Salads often get a bad rap. They’re called boring, basic, even an afterthought. But then there’s this Bright Plant-Powered Lemon-Caper Salad—a riotous, flavor-packed extravaganza that tosses all preconceived notions out the window. This dish isn’t just food; it’s a culinary declaration.

⬇️ JUMP TO RECIPE ⬇️

Imagine pasta spirals coated in a tangy lemon-caper dressing that delivers the kind of zing that wakes up your taste buds like a power ballad at sunrise. Pair that with roasted string beans or zucchini caramelized to perfection, their natural sweetness intensified by the alchemy of heat. Add in bursts of umami from sun-dried tomatoes, briny olives, and salty feta-like crumbles, balanced with the refreshing crunch of baby spinach and fresh parsley.

Now, picture this masterpiece crowned with sizzling Juicy Marbles chunks. These perfectly seared, flavor-packed morsels are seasoned with garlic, thyme, and just the right amount of peppery kick. Tossed in at the last minute, their golden, crispy edges bring a richness to the dish that makes it a full-blown sensory experience.

This is more than just a salad—it’s a journey. A hot-and-cold interplay that’s cozy, refreshing, and outrageously satisfying. Whether you’re diving into it as a solo indulgence or serving it to friends who claim they "don’t do salads," one bite will have everyone rethinking their life choices.

Lemon-Caper Salad

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Lucy Albert

Prep Time

15 minutes

Cook Time

30 minutes

Not enough praise is given to the magic of hot & cold contrasts, culinarily speaking. When someone says “sizzling piece of meat & cold fussili, " I hear “passion & comfort.” Not that people say stuff like that unprompted, but if they would, that's what I'd hear. This super fresh, simple yet complex, light yet filling, cozy yet gourmet-as-fuck pasta dish is sure to arouse the worldliest of taste buds, as well as the naive ones. For more juju, be sure to use bronze-cut pasta. With simple dishes such as this one, details matter even more.

Pasta salad with roasted vegetables, feta, and Juicy Marbles chunks

Ingredients

The Salad Base

3.5 oz (100g) fusilli pasta
1/2 cup (10g) parsley, chopped finely
2 tbsp capers
1 tbsp lemon juice
1 cup (150g) zucchini or a handful of string beans (ends removed)
4-5 garlic cloves, crushed and roughly chopped
2 tbsp sun-dried tomatoes, roughly chopped
2 tbsp Ligurian or kalamata olives, roughly chopped
1/4 cup feta-like cheese, crumbled
1/4 cup fresh tomato, chopped into small chunks
A handful of baby spinach
Generous drizzle of olive oil
Salt and pepper, to taste

For the Juicy Marbles Chunks

1 Juicy Marbles Filet, sliced into bite-sized chunks
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp fresh or dried thyme
1/4 tsp white pepper
1/4 tsp salt
Oil for cooking

Directions

Cook the Pasta

Bring a pot of salted water to a boil and cook fusilli according to the package instructions.
Drain, rinse under cool water, drizzle with olive oil, and set aside.

Roast the Vegetables

Preheat the oven to 390°F (200°C).
Spread zucchini or string beans and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and roast for 15 minutes or until tender.
Alternatively, sauté them in a pan if you're short on time.

Make the Lemon-Caper Dressing

Blend parsley, capers, and lemon juice in a food processor for a textured dressing.
No food processor? Chop the parsley and capers finely, then mix them with lemon juice in a small bowl.

Sear the Juicy Marbles Chunks

Toss the chunks with garlic powder, onion powder, thyme, white pepper, and salt.
Heat a non-stick pan to medium heat, add oil, and sear the chunks for 2-3 minutes on each side until crispy and golden.

Assembly

In a large bowl, combine:
Pasta
Roasted vegetables
Sun-dried tomatoes
Olives
Feta crumbles
Fresh tomato
Baby spinach
Lemon-caper dressing
Toss gently to coat. Top with the sizzling Juicy Marbles chunks and adjust the salt and pepper to taste.

Salad Bliss, Served Bold

This Bright Plant-Powered Lemon-Caper Salad is more than a meal—it’s a celebration of flavor. With every bite, you’ll revel in the contrasts: tangy and savory, crisp and tender, light and satisfying.

Feel like sharing the love? Snap a pic of your masterpiece, tag @juicymarbles, and spread the salad gospel. Who says plant-based can’t be legendary?