Cook the pasta according to the package directions. Drain the pasta, rinse under cold running water, and put it in the refrigerator to chill.
In a small dry skillet, toast the walnuts over medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Set aside to cool, then chop coarsely.
In a large bowl, toss together the pasta, walnuts, feta, onion and spinach leaves. In a small bowl, whisk together the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper. This salad will keep in the refrigerator in an airtight container for about a day.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (77%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 16.7mg||5 %|
|Sodium 1098.9mg||38 %|
|Potassium 190.8mg||5 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 3.4g|
|Protein 6.8g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 169
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