Spinach-tomato Pasta Salad

Total Time: 1 hr 18 mins Preparation Time: 1 hr 10 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 12 ounces tri-color radiatore pasta, uncooked (or other tricolor pasta, such as bow-ties, etc.)
• 3 ounces baby spinach leaves
• 3 1/2 ounces sun-dried tomatoes
• 1/2 cup pine nuts, toasted
• 1/4 cup small caper
• 1/2 cup extra virgin olive oil
• 1/4 cup wine vinegar
• 2 teaspoons vegan sugar (or granulated sugar)
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 cook pasta in boiling salted water until al-dente; drain.
• 2 cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
• 3 stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
• 4 refrigerate at least 1 hour before serving to combine flavors, and chill.