Pasta Salad with Lemon Caper Dressing

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

  • DISH TYPE
    Salad Side Dish
  • COURSE
    Pasta or Noodles
  • SERVINGS
    6 to 8
  • OCCASIONS
    Everyday
  • PREPERATIONS
    One-Pot

Ingredients

  • 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))

Cooking Directions

  • 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.

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