Ingredients
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12 ounces tri-color radiatore pasta, uncooked (or other tricolor pasta, such as bow-ties, etc.)
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3 ounces baby spinach leaves
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1/2 cup pine nuts, toasted
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1/4 cup small caper
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1/2 cup extra virgin olive oil
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1/4 cup white wine vinegar
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2 teaspoons vegan sugar (or granulated sugar)
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1 teaspoon Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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3 1/2 ounces sun-dried tomatoes
Instructions
- Cook pasta in boiling salted water until al-dente; drain.
- Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
- Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
- Refrigerate at least 1 hour before serving to combine flavors, and chill.