Today's recipe was in a supplement to the newspaper a while back. I always tear out the "possibilities" and file them for later reference. This week I went to the "salad file" searching for an accompaniment to burgers on the grill and I decided this would be much healthier than traditional pasta salad, potato salad, or fries. It is a definite "keeper". The only drawback is that the spinach gets limp after an overnight stay in the refrigerator; so plan to eat the leftovers the next day.
Whole grain pasta, walnuts, and spinach make this a high-fiber, vitamin and mineral treasure.
WHOLE-WHEAT PASTA SALAD WITH 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 leaves
2 tbsp. walnut or olive oil (I used olive)
2 tbsp. red wine vinegar
1 clove garlic, minced (about 1 tsp.)
1/2 tsp. Dijon mustard
salt and freshly ground pepper (I omitted salt and used regular black pepper) to taste
Cook the pasta according to the package directions. Drain the pasta, rinse under cold water and put in the refrigerator to chill.
In a small dry skillet, toast the walnuts over medium-high 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 the dressing 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.
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