Categories: Salads

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, cut in half
• Shaved Parmesan cheese, or crumbled feta (optional garnish)

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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