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