Spinach and Feta Pasta Salad

Serves 4.

8 ounces spiral shaped pasta

½ cup pine nuts (can also substitute chopped walnuts)

½ cup crumbled feta cheese

1 ½ cups chopped baby spinach

1 ½ tablespoons walnut or olive oil

1 ½ tablespoons red wine vinegar

1 clove garlic, minced

1 teaspoon minced shallots

1/3 teaspoon Dijon mustard

Salt and pepper

Cook the pasta until al dente. Drain and then rinse under cold water. Set aside.

Toast nuts in a dry sauté pan over moderate heat until fragrant and beginning to brown, about 3 minutes or so. Set aside.

In a large bowl, toss together cooked pasta, toasted nuts, feta, and spinach.

In a small bowl, whisk together oil, vinegar, garlic, shallots, mustard, and salt and pepper to taste. Pour dressing over pasta salad and mix well. Serve cold.