Pasta Salad with Lemon Caper Dressing
By Rita Held. Dill, lemon and capers make a refreshing combination for pasta salad.
INGREDIENTS
- 12 oz uncooked penne rigate or farfalle pasta
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 1 tbsp capers
- 1 tbsp caper liquid
- 1 clove garlic, crushed
- ½ tsp dried dill, salt and fresh ground pepper
- 3 large stalks celery, sliced
- 1/2 small red onion, thinly sliced
- 4 cup loosely packed baby spinach leaves
- ½ cup pitted kalamata olives or medium pitted ripe 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.