When the weather gets warm I love to make pasta salads. Sometimes it's hard to find tasty ones and still avoid mayonnaise. Today's recipe was in a supplement to the newspaper last week and I definitely want to try it. The whole wheat pasta, walnuts and baby spinach make it extra healthy. The dressing is definitely better for you than mayonnaise.
WHOLE-WHEAT PASTA WITH WALNUTS AND FETA CHEESE
1/2 lb. whole-wheat fusilli or other spiral-shaped pasta
1/2 c. walnut pieces
1/2 c. crumbled feta cheese
1/2 c. diced red onion
1 1/2 c. chopped baby spinach
2 tbsp. walnut or olive oil
2 tbsp. red wine vinegar
1 clove garlic, minced (about 1 tsp.)
1/2 tsp. Dijon mustard
salt and freshly ground pepper to taste
Cook the pasta according to package directions. Drain the pasta, rinse under cold running water and put it in the refrigerator to chill.
In a small dry skillet, toast the walnuts over medium heat, stirring frequently, until fragrant, 3-5 minutes. Set aside to cool, then chop coarsely.
In a large bowl, toss together the pasta, walnuts, feta, onion, and spinach leaves. In a small bowl whisk together the oil, vinegar, garlic and mustard. Pour over the pasta salad and toss to combine. Season with salt and pepper. This salad will keep in the refrigerator in an airtight container for about a day.
Yield 4 servings
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