Spinach Pasta Salad with Caper-Dill Dressing
Servings: 6
Ingredients
- 12 ounces uncooked short pasta like penne or farfalle (bowties)
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 Tbsp. capers, drained
- 1 Tbsp. caper brine
- 1 clove garlic, crushed
- 1-2 Tbsp. chopped fresh dill, or 1-2 tsp. dried
- 1/2 tsp. each, salt and pepper
- 5-6 cups 6oz. bag, baby spinach leaves
- 1/2 cup pitted kalamata olives or black olives, halved
- 3 stalks celery, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
Instructions
- 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.