Whole-Wheat Pasta Salad with Walnuts and Feta Cheese
- Level: Easy
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 12 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 420 calorie
- Total Fat
- 21.5 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 16.5 milligrams
- Sodium
- 245 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 9 grams
- Protein
- 13.5 grams
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- Level: Easy
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 12 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 420 calorie
- Total Fat
- 21.5 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 16.5 milligrams
- Sodium
- 245 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 9 grams
- Protein
- 13.5 grams
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.
