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