½ pound whole-wheat fusilli or other spiral pasta
½ C walnuts
½ C crumbled feta cheese
½ C diced red onion
1 ½ C chopped baby spinach leaves
2 tbsp red wine vinegar
1 clove of garlic, minced
½ tsp Dijon mustard
Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put in the refrigerator to chill.
In a dry sauté pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool them 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.