Sun-Dried Tomato and Spinach Pasta Salad
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Ingredients
2 cups (500 mL) fusilli pasta
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) white wine vinegar
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt and pepper
4 cups (1 L) spinach leaves, packed, shredded
1/2 cup (125 mL) sun-dried tomatoes, drained oil-packed, chopped
1/2 cup (125 mL) walnuts, chopped toasted
1/2 cup (125 mL) Italian parsley, chopped fresh
3 hard cooked eggs, grated
Directions
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes; drain and rinse under cold water. Drain well and place in bowl. Whisk together oil, vinegar, sugar, salt and pepper. Add to pasta along with spinach, tomatoes, walnuts and parsley; toss to coat. Serve sprinkled with eggs