Ingredients Jump to Instructions ↓

  1. 1/2 pound whole- wheat fusilli or other spiral shaped pasta

  2. 1/2 cup walnut s

  3. 1/2 cup crumbled feta cheese

  4. 1/2 cup diced red onion

  5. 1 1/2 cups chopped baby spinach leaves

  6. 2 tablespoons walnut oil

  7. 2 tablespoons red wine vinegar

  8. 1 clove of garlic, minced (about 1/2 teaspoon)

  9. 1/2 teaspoon Dijon mustard Salt Freshly ground black pepper

Instructions Jump to Ingredients ↑

  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. 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. 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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