Spinach-Tomato Pasta Salad

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!

• Ready In: 1 hr 18 mins
• Serves: 6-8

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 caper
• 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

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.