celebrex side effects reviews

Kitchen Capers

Pasta Salad with Capers

A jar of marinated capers in the fridge is one of my kitchen staples. Capers are so versatile, adding a bit of acidity and saltiness to so many dishes — salads, sides, entrees — you name it.  My focus here is salads, a good match with Memorial Day barbecues. First is a refreshing spinach pasta salad with a tangy dill-laced vinaigrette.  Then below it is one of my favorite salad dressings, Lemon-Caper Vinaigrette, to which lemon zest adds a distinct lively character. For both recipes, capers are the centerpiece. My kitchen capers!
See more tasty salads and dressings on Get Cooking Simply.

Print This Recipe
Spinach Pasta Salad with Caper-Dill Dressing
Serves 6 – 8

12       oz. uncooked penne rigate or farfalle pasta *
1/4     cup fresh lemon juice *
1/4     cup olive oil
1         Tbsp. capers
1         Tbsp. caper liquid
1         clove garlic, crushed
1/2      tsp. each dried dill, salt and fresh ground pepper
3         stalks celery, sliced
1/2      small red onion, thinly sliced
5         cups loosely packed baby spinach leaves
1/2      cup 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 well.
Whisk dressing ingredients in a large bowl: lemon juice, olive oil, capers plus liquid, garlic, dill, salt and pepper. Let stand 10 minutes.
Just before serving, add pasta, celery, onion, spinach and olives; toss to coat. Garnish with cheese, if desired.

* Pasta may be cooked several days in advance. Keep refrigerated in a covered bowl or sealed plastic bag.
Before juicing the lemon, you might want to grate the peel if you’re also going to make the Lemon-Caper Vinaigrette below.

 

Lemon-Caper Vinaigrette
Light, simple, classic.    Makes 2/3 cup

1/3     cup Nakano seasoned rice vinegar
1/3     cup extra virgin olive oil
           Grated zest of one lemon
1         clove garlic, crushed
1         Tbsp. drained capers
1         tsp. kosher salt
1/8     tsp. pepper 

Combine ingredients in small bowl or measuring cup. Crush capers against the side of the bowl with a spoon; stir vinaigrette well.
Use as desired with leafy green salads. Or drizzle over blanched, chilled green beans, asparagus or broccoli. Or sprinkle on hot-cooked spinach or chard. Refrigerate any remaining vinaigrette.

Spinach Pasta Salad and photo developed for Meyer Corporation.  Lemon-Caper Vinaigrette developed for Nakano Vinegars.

This entry was posted in Rita's Kitchen, Salads and Dressings, Vegetarian. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

11 Comments

  1. Debbie Wilson
    Posted May 22, 2014 at 6:21 pm | Permalink

    This dish looks so refreshing and yummy! We love salads at our house, and it’s always nice to get some different ideas. Celery is about the only food I’m not crazy about. Any ideas for a substitute?
    By the way, I just love your blog, Rosie and Rita!!

    • Posted May 22, 2014 at 8:28 pm | Permalink

      I add celery for its crunchiness. You could try green beans (cut in thirds depending on the size), or small broccoli florets. Glad you like our blog, Debbie! Good to hear from you :o)

    • Rosie's Kitchen
      Posted May 22, 2014 at 9:35 pm | Permalink

      Thank you Debbie! Happy to know you enjoy our blog – feel free to comment or ask questions any time 🙂

  2. Rosie's Kitchen
    Posted May 22, 2014 at 9:38 pm | Permalink

    Rita — I keep capers in my fridg too but tend to forget to use them! Glad you’re reminding me. I like to chop and add to tuna salad. I know it’s seems like capers are so small they don’t need chopping, but it distributes the flavor better in some recipes.

    • Posted May 23, 2014 at 12:03 pm | Permalink

      Yumm, capers in tuna salad; that’s a natural. Yes crushing the capers distributes the flavors, which is what I do in the Lemon-Caper Vinaigrette. For tuna salad, you can just squish them inside the bowl; no need to “chop” :o)

  3. Posted May 23, 2014 at 12:30 pm | Permalink

    Ditto here on capers! I always have them around. They’re a great substitute for bacon in some recipes for me – and perfect in salads like this. I’m totally making this vinaigrette!

    • Posted May 23, 2014 at 12:35 pm | Permalink

      Susan, please let me know what you think of the vinaigrette. Lemon peel too much?

      • Posted May 23, 2014 at 4:39 pm | Permalink

        I love lemon, so it doesn’t look like too much to me, especially when folded into a pasta and spinach. I want to make it over the weekend and will let you know!

        • Posted May 23, 2014 at 4:48 pm | Permalink

          I was talking about the lemon zest in the stand-alone Lemon-Caper Vinaigrette — two different recipes.

          • Posted May 23, 2014 at 4:57 pm | Permalink

            I was talking about that one too. Where I messed up was I was thinking it got tossed into the pasta and spinach. That’s what I get for reading too fast 🙂

          • Posted May 23, 2014 at 5:13 pm | Permalink

            :o)

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*


  • Rita Held & Rosemary Mark, seasoned food professionals, help you cook simply with appealing, achievable, accurate recipes.
    Join our kitchen conversation by posting a comment below our recipes about how you 'Get Cooking Simply'.

  • Recent Recipes

  • Subscribe to our blog to receive recipes 3-4 times per month. Your name and email will never be shared.
    * indicates required
    *
    *
  • iacp logo2

    sfpfs logo