Ellie's Whole Wheat Pasta Salad with Walnuts and Feta Cheese
By Ellie Krieger, MS, RD
Average User Rating:
Ingredients
- 1/2 pound of whole wheat fusilli or other spiral shaped pasta
- 1/2 cup of walnuts
- 1/2 cup of crumbled feta cheese
- 1/2 cup of diced red onion
- 1-1/2 cups of chopped baby spinach leaves
- 2 tablespoons of walnut oil
- 2 tablespoons of red wine vinegar
- 1 clove of garlic, minced (about 1/2 teaspoon)
- 1/2 teaspoon of Dijon mustard
- Salt and pepper, to taste
Cooking Instructions
- Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
- In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
- In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic, and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.
For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.
Nutrition Facts
Servings per Recipe:
4 (2 cups each)
Amount Per Serving
Calories: 420
Total Fat: 21.5g
Sat Fat: 4.5g
Mono Fat: 4g
Poly Fat: 12g
Protein: 13.5g
Carb: 49g
Fiber: 9g
Cholesterol: 16.5mg
Sodium: 245mg
Servings:
4 (2 cups each)
This dish is an excellent source of copper, fiber, magnesium, manganese, phosphorus, protein, selenium, and thiamin. It's also a good source of calcium, folate, iron, niacin, vitamin B6, and zinc.
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