Ingredients
For the Pasta Salad
- 1 pound fusilli pasta
- 1 tablespoon olive oil
- 2 cups chopped walnuts, toasted
- 2 cups grated Asiago cheese
- 1 bunch green onions, sliced
- 1 bunch fresh spinach, sliced into ribbons
- 2 red bell peppers, cut into thin strips
For the Dressing
- 3/4 cup sun-dried tomato or red pepper aioli
- 2 tablespoons white vinegar
- 2 tablespoons walnut oil
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
Prepare the Walnuts
Preheat the oven to 150°C (300°F). Spread the walnuts on a baking tray and toast for about 20 minutes, until lightly browned. Set aside to cool.
Cook the Pasta
Cook the fusilli in a large pot of salted boiling water according to package instructions. Drain, rinse under cold water to stop the cooking, and drain again. Transfer to a large bowl and toss with olive oil to prevent sticking.
Prepare the Dressing
In a small bowl, combine the aioli, white vinegar, walnut oil, salt, sugar, and white pepper. Whisk until smooth.
Assemble the Salad
Add the grated Asiago cheese, green onions, spinach, red peppers, and toasted walnuts to the pasta. Pour over the dressing and toss thoroughly to combine.
Serve
Cover and chill in the refrigerator until ready to serve. Serve cold as a refreshing pasta salad.