I’m thinking about something light today: whole wheat pasta salad with walnuts and feta from Ellie Krieger but changed in several ways by me. Greg and I enjoyed this easy, healthy dish. I can’t refuse anything with feta in it.
Penne Pasta Salad with Walnuts and Feta
½ lb. whole wheat pasta (I used penne)
½ cup walnuts, chopped
¼ cup pine nuts-optional (I added)
½ cup feta cheese, crumbled
½ cup red onion, diced (or shallot)
1 cup fresh baby spinach, chopped
2 tbsp walnut oil (or olive oil)
2 tbsp red wine vinegar
1 clove of garlic, minced
½ tsp Dijon mustard
Cook the pasta according to the directions. Drain the pasta and rinse under cold water (not normally done but it’s for cold or room temp salad). Chill in the refrigerator while making dressing.
In a pan, over low heat, toast the walnuts and optional pine nuts for a few minutes. In a large bowl, whisk the oil, vinegar, garlic, onion or shallot, mustard and salt/pepper. Add the walnuts/pine nuts, spinach and feta to the dressing. Toss the pasta into this mixture and chill or serve.