Very flavorful with the crunch of toasted pine nuts. This one I copied after trying some at a local deli. It turned out great. Try it, you'll be making this often!

Ingredients

6 serv.

tri-color radiatore pasta, uncooked (or other tricolor pasta, such as bow-ties, etc.)↗12 ounces
baby spinach leaves↗3 ounces
sun-dried tomatoes↗3 1⁄2 ounces
pine nuts, toasted↗1⁄2 cup
small caper↗1⁄4 cup
extra virgin olive oil↗1⁄2 cup
white wine vinegar↗1⁄4 cup
vegan sugar (or granulated sugar)↗2 teaspoons
Dijon mustard↗1 teaspoon
salt↗1⁄2 teaspoon
black pepper↗1⁄4 teaspoon

Step-by-step instructions

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

Source: food.com

Original recipe ↗

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