Busy time for us, today we
finalized buying a house. Monday was our
walk through and then we went to the appliance shop to finalize the purchase of
the items in the kitchen I needed replaced.
Our dinner was simple. This
recipe by Ellie Krieger was in our Sunday paper and serves 4.
Ingredients:
½ # whole wheat fusilli or
other pasta (I used Penne)
½ C walnut pieces
½ C crumbled feta cheese
½ C diced red onion
1 ½ C chopped baby spinach
leaves
2 T walnut oil
2 T red wine vinegar
1 clove garlic, minced
½ t Dijon mustard
Salt and pepper
Directions:
1.
Cook the pasta
according to package directions. Drain
and rinse under cold running water, and put it in the refrigerator to chill. (I
just set aside to cool.)
2.
In a small dry
skillet, toast the walnuts over medium high heat, stirring frequently, until
fragrant, 3-5 minutes. Set aside to cool
and then chop coarsely.
3.
In a large bowl,
toss together the pasta walnuts, feta, onion and spinach leaves.
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.
6.
Season with salt
and pepper.
We were delighted with the
recipe. It was refreshing and for once
the dressing was the right amount for the salad.
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