Spinach Pasta Salad with Caper-Dill Dressing
uncooked short pasta like penne or farfalle (bowties)
fresh lemon juice
chopped fresh dill, or 1-2 tsp. dried
each, salt and pepper
6oz. bag, baby spinach leaves
pitted kalamata olives or black olives, halved
celery, thinly sliced
thinly sliced red onion
crumbled feta cheese
Cook pasta as package directs. Drain and rinse thoroughly with cold water; drain well again.
In a large salad bowl, whisk lemon juice, olive oil, capers, brine, garlic, salt and pepper, and dill. Let stand 10 minutes for flavors to blend.
Add pasta, celery, onion, spinach, and olives; toss to coat. Stir in cheese. Serve within an hour. If planning to hold longer, add spinach just before serving.
Recipe by Rosemary Mark