Ingredients

8 ounces whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnut pieces or halves
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 garlic, minced (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
Salt and pepper

Instructions

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, to taste.