Spinach-Tomato Pasta Salad - cooking recipe

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

Preparation

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.