This week's CEiMB recipe is whole-wheat pasta salad with walnuts and feta hosted Kayte of Grandma's Kitchen Table. I may not have taken many photos, but I loved it! While the pasta boiled, I chopped up spinach, onion, feta, as well as the sun dried tomatoes I added in. I set the mixture to the side while I toasted and chopped the walnuts before adding them to the party.
The dressing was incredibly easy to make, though I used olive oil rather than walnut oil. I doubled the amount of dressing and combined everything.
It was very tasty that evening, as well as for lunch the next day. The only thing I would change is using less onion. I used half of a small/medium red onion and it was overpowering--and I LOVE onions. I also added some dried cranberries to the lunch leftovers and it was delicious. I will definitely be making this dish again.