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Tangy Pasta Salad with Spinach

  • servings: 4
Photography: Romulo Yanes


  • 3/4 pound cooled cooked short pasta, such as campanelle
  • 3 large celery stalks, thinly sliced
  • 2 cups baby spinach, chopped
  • 1/4 cup capers, rinsed and chopped
  • 6 tablespoons Lemon-Herb Dressing
  • Coarse salt and ground pepper

Cook's Note

To store salad, refrigerate in an airtight container overnight.


  1. Step 1

    In a large bowl, toss pasta with celery, spinach, capers, and dressing. Season with salt and pepper.

Everyday Food, April 2012