Whole-Wheat Pasta Salad with Walnuts and Feta Cheese (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
1/2 pound whole-wheat fusilli or other spiral shaped pasta |
1/2 cup walnuts |
1/2 cup crumbled feta cheese |
1/2 cup diced red onion |
1 1/2 cups chopped baby spinach leaves |
2 tablespoons walnut oil |
2 tablespoons red wine vinegar |
1 clove of garlic, minced (about 1/2 teaspoon) |
1/2 teaspoon dijon mustard |
salt |
freshly ground black 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. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
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