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Kitchen Capers

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 [1] Corporation.  Lemon-Caper Vinaigrette developed for Nakano [2]Vinegars.