Ingredients
- 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 (packed in oil, drained)
- 1/2 cup pine nuts, toasted
- 1/4 cup small caper
- 1/2 cup olive oil (extra virgin)
- 1/4 cup white wine vinegar
- 2 teaspoons Splenda (or granulated sugar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Cook pasta in boiling salted water until tender/al-dente; drain.
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Step 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.
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Step 3: Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
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Step 4: Refrigerate at least 1 hour before serving to combine flavors, and chill.
We hope you enjoy this recipe!
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