The push to clean out the pantry continues. I’ve found that I have a whole lot of dried pasta, just not in any of the right shapes. Too bad. When you have the urge to use up the hodgepodge of ingredients you’ve accumulated over the past year, such small details suddenly don’t matter so much.I really only made one substitution that could’ve changed the taste much. Unfortunately, I’d have to say I probably won’t make this recipe again. It’s not that it was bad at all, it just didn’t have much taste, which is strange given some of the ingredients. I added an extra splash of vinegar after I took my first taste, but it didn’t seem to do too much to pump up the taste. Oh well. At least I got closer to a cleaned-out pantry.
1/2 lb. whole-wheat fusilli or other spiral pasta (I had penne)
1/2 c. walnut pieces (I had hazelnuts) 1/2 c. crumbled feta 1/2 c. diced red onion 1 1/2 c. chopped baby spinach 2 TBSP walnut or olive oil (I had olive oil) 2 TBSP red wine vinegar (I used close to 3 TBSP) 1 clove garlic, minced 1/2 tsp. Dijon mustard salt and pepper, to taste Directions: 1. Cook the pasta to package directions. Drain, rinse under cold water, and put in the refrigerator to cool.
2. In a small dry skillet, toast the nuts over medium-high heat, stirring frequently until fragrant, 3 to 5 minutes. Set aside to cool, then chop coarsely. 3. In a large bowl, toss together the pasta, walnuts, feta, onion, and spinach. 4. In a small bowl, whisk together the oil, vinegar, garlic, and mustard. 5. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper. The salad will keep in the refrigerator for about one day.