Source: The Food You Crave, Ellie Krieger
1/2 pound whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnut pieces
1/2 cup crumbled feta cheese (I used gorgonzola, since that's what I had on hand)
1/2 cup diced red onion
1-1/2 cups chopped baby spinach leaves
2 tablespoons walnut or EVOO (I used EVOO)
2 tablespoons red wine vinegar
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper to taste
Cook the pasta according to the package directions. Drain the pasta, rinse under cold running water, and put it in the refrigerator to chill.
In a small dry skillet, toast the walnuts over medium-high heat, stirring frequently until fragrant, 3-5 minutes. Set aside to cool, then chop coarsely.
In a large bowl, toss together the pasta, walnuts, feta, onion and spinach. In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper. This salad will keep in the refrigerator in an airtight container for about a day.