Ingredients:
12 ounces tri-color radiatore pasta, uncooked ( or other tricolor pasta, such as bow-ties, etc.)
3 ounces baby spinach leaves
3 1/2 ounces sun-dried tomatoes
1/2 cup pine nuts, toasted
1/4 cup small capers
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 teaspoons vegan sugar ( or granulated sugar)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
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.
Servings: 6-8
Time preparation: 70 min.
Time total: 78 min.