Whole-Wheat Pasta Salad with Walnuts and Feta Cheese

If anyone still has this blog on your reader, do not fall off your chair to see a post here.  Last week I was trying to get dinner on the table and spent over 20 min searching my books for the recipe, cursed how much easier it would have been to search the blog for it, and here we are.
This recipe from Ellie Krieger has been a pretty regular staple in my lunches lately.  The salad and the dressing each fit the five-ingredient-or-less bill.
*1/2 lb. whole-wheat fusilli or other spiral shaped pasta (I mix up pastas and often use the Barilla Plus for different protein sources)
*1/2 c. walnut pieces
*1/2 c. crumbled feta cheese
*1/2 c. sliced red onion
*1 1/2 c. baby spinach leaves
*2 TBSP. walnut or olive oil
*2 TBSP. red wine vinegar
*1-2 cloves garlic, minced or grated on a Microplane
*1/2 tsp. Dijon mustard
*freshly ground black pepper to taste
Cook pasta according to the package directions.  Drain pasta and rinse in cold running water, then refrigerate.
In a small skillet, toast the walnuts over medium-high heat, stirring/tossing frequently for 3-5 min until fragrant. Set aside to cool, then chop coarsely.
In a large bowl, toss together the pasta, walnuts, feta, onion and spinach.  In a small bowl, whisk together the oil, vinegar, garlic and mustard.  Pour the dressing over the pasta and toss to combine.  Season with pepper.  Serves 4. 420 cal, 49g carb, 13.5g protein, 21.5g fat, 9g fiber
If I'm going to be eating this throughout the week. I mix the pasta, walnuts, feta and onions in a big bowl. Then for lunch I pile a large plate spinach, with the noodles on top and a drizzle of dressing.