Sun-Dried Tomato and Spinach Pasta Salad
Ingredients
2 cup fusilli pasta
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp granulated sugar
1/4 tsp salt and pepper
4 cup spinach leaves, packed, shredded
1/2 cup sun-dried tomatoes, drained oil-packed, chopped
1/2 cup walnuts, chopped toasted
1/2 cup Italian parsley, chopped fresh
3 egg 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