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.
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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!!!!!
By evak1976_11000759
babylon, NY
on August 28, 2008
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I made this for my block party the night before. I could barely keep my fork out of the container in the fridge the dish was so good! The flavors were fresh and distinct. The walnut 'theme' added a nice twist to the already nutty flavor of the whole wheat pasta. My 2 recommendations...serve the pasta salad the same day you make it...it loses something when stored overnight...and make some extra 'dressing' in case the dish dries up a bit. Otherwise, it's a great dish and a very enjoyable side
By tarabethgoble_9...
Grayson, KY
on August 09, 2008
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This pasta salad was great! My husband and daughter say they don't like whole wheat pasta, but I used half regular and half whole wheat and they gobbled it up! My husband is a very picky eater, and even he liked it. Second time I made it I added added mushrooms and black olives to it, and used 4 tablespoons of store bought fat-free zesty italian, and it was even better than the first time. This will definately be a regular dish in our household!
Read all 27 reviews