1 Video | Photo: Whole-Wheat Pasta Salad with Walnuts and Feta Cheese Recipe
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
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.
Per serving: Calories:420; Total Fat: 21.5 grams; Saturated Fat: 4.5 grams; Protein: 13.5 grams; Total carbohydrates: 49 grams; Fiber: 9 grams; Cholesterol: 16.5 milligrams; Sodium: 245 milligrams
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By ampurdom_7527728
Naples, FL
on May 27, 2013
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I used Whole Grain Rotini and I doubled the garlic and halved the red onion. I also usually add more spinach. I've been making this for years and I love it! So delicious! Not so much healthy for me, though, since I tend to eat the whole thing myself!
By itsallieb
on September 02, 2012
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Like others, I used olive oil instead of walnut oil and it was still tasty. Also, I couldn't find spinach or any other leafy vegetable replacement (where I live we can only get whatever is currently in season so I put in frozen peas and it worked very well.
I add the feta and walnuts as I eat instead of mixing it all in so as to preserve the crunchiness and I can already tell I'll need more feta and walnuts than the recipe calls for! Tasty and healthy.
By coziluvr
Chicago, IL
on August 29, 2012
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Really enjoyed this. I used the basic recipe with a few changes. I didn't have walnut oil so I used olive instead, used a white sweet onion, and added kalamata olives. It was very tasty and I'll make it again!
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