Whole Wheat Pasta Salad With Walnuts and Feta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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It's absolutely delicious. I like to add some Splenda to the dressing to sweeten it up a bit, as I prefer a sweeter dressing. Ingredients:
8 ounces whole wheat fusilli |
1/2 cup walnut pieces |
1/2 cup feta cheese, crumbled |
1/2 cup red onion, diced |
1 1/2 cups baby spinach leaves, chopped |
2 tablespoons walnut oil |
2 tablespoons red wine vinegar |
1 garlic clove, minced (about 1/2 teaspoon) |
1/2 teaspoon dijon mustard |
salt and pepper |
Directions:
1. Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
2. In a dry saute pan, toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
3. In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard.
4. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.
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