Dill, lemon and capers make a refreshing combination for pasta salad.
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
INGREDIENTS
baby spinach leaves
caper liquid
capers
dried dill
fresh ground pepper
fresh lemon juice
garlic
large stalks celery
olive oil
penne rigate or farfalle pasta
pitted kalamata olives or medium pitted ripe olives
Salt
Shaved Parmesan cheese or crumbled feta (optional garnish)
small red onion
Directions
DIRECTIONS
Cook pasta as package directs. Drain and rinse thoroughly with cold water
Combine dressing ingredients in a large bowl: lemon juice, olive oil, capers plus liquid, garlic, dill, salt and pepper. Stir well
Just before serving, add pasta, celery, onion, spinach and olives
