No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tangy Pasta Salad with Spinach

  • servings: 4
Photography: Romulo Yanes

advertisement

advertisement

Ingredients

  • 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.

Directions

  1. Step 1

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

Source
Everyday Food, April 2012

advertisement

advertisement