Sunday, April 22, 2012

Whole-wheat pasta dinner salad

Fresh vegetables and whole grains, with the nutrients and fiber that they provide, are rightfully promoted as central to a healthful diet.  Combine whole wheat pasta with baby spinach and you’ve got a real winner.

This quick, easy, dinner salad is delicious, nutritious, and simple to prepare.   No excuses!

The recipe provides a large, wholesome dinner for four.  It may easily be halved.








Ingredients, salad:

¾ pound whole wheat pasta – rotini, fusilli,  or other small shapes
½ cup coarsely chopped walnuts
6 oz. crumbled feta cheese
¼ large red onion, chopped (approx. ½ cup)
½ sweet red pepper, chopped
2 plum tomatoes, chopped
6 oz. package fresh baby spinach, rinsed and spun dry
Salt and freshly ground black pepper to taste

Ingredients, dressing:

3 Tbs. EVOO
3 Tbs. red wine vinegar
1 tsp. Dijon mustard


Method:

Cook the pasta according to package directions  Drain, rinse under cold water, place in a large bowl with other salad ingredients.

Prepare dressing, whisk ingredients until well mixed, pour over salad and toss thoroughly.

This salad serves four hungry adults – may easily be halved.

Buon appetito! 

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