Pasta Salad with Lemon Caper Dressing

By: Rita Held


12 ounces of uncooked penne rigate or farfalle pasta
1/4 cup of fresh lemon juice
1/4 cup of olive oil
1 tablespoons of capers
1 tablespoon of caper liquid
1 clove of garlic crushed
1/2 teaspoon each of dried dill, salt and fresh ground black pepper
3 large stalks of celery sliced
1/2 small of red onion thinly sliced
4 cups of loosely packed baby spinach leaves
1/2 cup of 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.