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
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, to taste.
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 A Cook from Cha...
on July 14, 2012
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I started out making this recipe exactly as it was written. The flavor was good, but it was way too dry, as other cooks have noted. I made a second batch of dressing and added it to the salad, which made it moist, but not oily. I also sprinkled extra feta on top just because I really like it! This salad is delicious!
By alenazi26_8775529
San Diego , CA
on April 11, 2012
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I like this recipe a lot... A LOT..... I will just leave the onions out next time... everybody thought they were too strong... But beside that it's perfect.
By BerryCleverCook
US: East Coast
on June 14, 2010
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The basic recipe is very good. However, it needs a little more fat, salt and tart for my taste. I made a few changes to make this a delicious dish I will make again. I like crunch so I added a few more walnuts. A little more feta lends additional salty taste. I basically doubled the dressing. It was not moist enough. I added two hard-boiled eggs because pasta salad, to me, has eggs in it. I increased the fresh garlic and added a little garlic powder because whole wheat pasta tends to be bland. Be sure to salt the boiling water. I was generous with the salt and pepper. Next time I think I will add cranberries and black olives. And I might try it with goat cheese as the salad can stand to be a little creamier. I can do a lot with this basic recipe. THANK YOU!!!!!
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