INGREDIENTS

  • 12 ounces penne rigate or farfalle pasta, uncooked
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon capers
  • 1 tablespoon caper liquid
  • 1 clove garlic, crushed
  • 1/2 teaspoon each dried dill, salt and fresh ground pepper
  • 3 large stalks celery, sliced
  • 1/2 small red onion, thinly sliced
  • 4 cups baby spinach leaves, loosely packed
  • 1/2 cup pitted kalamata olives or medium pitted ripe olives, cut into halves
  • 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.
  • Yield: 6-8 Servings
  • Course: Lunch