Pasta Salad with Lemon Caper Dressing

Dill, lemon and capers make a refreshing combination for pasta salad.

Servings: 6-8


  • 12 ounces uncooked penne rigate, or farfalle pasta
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoons capers
  • 1 tablespoon caper liquid
  • 1 clove garlic, crushed
  • 1/2 teaspoon each dried dill, salt and fresh ground black pepper
  • 3 large stalks celery, sliced
  • 1/2 small red onion, thinly sliced
  • 4 cups loosely packed baby spinach leaves
  • 1/2 cup pitted Kalamata olives, or medium pitted ripe olives, cut into halves
  • Shaved Parmesan cheese, or crumbled feta (optional garnish)


  1. Cook pasta as package directs. Drain and rinse thoroughly with cold water; drain.
  2. 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.
  3. Just before serving, add pasta, celery, onion, spinach and olives; toss to coat. Garnish with cheese, if desired.

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.