Created by Sue on April 15, 2013
Step 1: Cook pasta in boiling salted water until tender/al-dente; drain.
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.
Step 3: Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
Step 4: Refrigerate at least 1 hour before serving to combine flavors, and chill.