Pasta Salad with Lemon Caper Dressing
Note: Pasta may be made up to three days in advance. Keep refrigerated in a tightly covered bowl or sealed plastic bag. When ready to serve, toss with dressing and remaining ingredients.
Ingredients
12 ounces uncooked penne rigate or farfalle pasta
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon capers
1 tablespoon caper liquid
1 clove garlic, crushed
1/2 teaspoon each dried dill, salt and fresh ground pepper
3 large stalks celery
1/2 small red onion, thinly sliced
4 cups loosely packed baby spinach leaves
1/2 cup pitted Kalamata olives , or medium pitted rip olives, cut into halves
Shaved Parmesan cheese, or crumbled feta (optional garnish)
Directions
- Cook pasta as package directs. Drain and rinse thoroughly with cold water; drain.
- Combine dressing ingredients in a large bowl: lemon juice, olive oil, capers plus liquid, garlic, dill, salt and pepper. Stir well; let stand 10 minutes.
- Just before serving, add pasta, celery, onion, spinach and olives; toss to coat. Garnish with cheese, if desired.
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