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
Salt
Black pepper
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.
I did patsa like this earlier this week and served it with Greek marinated chicken breasts. I marinated the chicken in mayonnaise, olive oil, garlic, onion powder, salt, pepper, and nutmeg. I also tossed some sliced black olives in with the pasta. It was a big hit at my house.
ReplyDeleteYUM Katherine, that sounds wonderful!! I love greek food but it isn't something the boys in my house appreciate :( I will have to try and make that just for me one day.
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