Whole Wheat Pasta Salad Recipe
Cook according to package directions. Rinse with cold water and drain.
In a dry sauté pan, toast the pans on medium high heat until they are fragrant, about two minutes. Set aside to cool. *You may use walnuts instead of pecans if desired.
- 1/2 cup coarsely chopped pecans*
Toss with the pasta along with the cooled pecans
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red onion
- 1 1/2 cups chopped baby spinach leaves
Mix together in a small bowl. Pour over pasta mixture and toss until well coated. Refrigerate.
- 3 Tbsp. olive oil
- 3 Tbsp. red wine vinegar
- 1 clove garlic, minced (about 1/2 teaspoon)
- 1 tsp. Dijon mustard
- Salt and pepper to taste