Spinach-Tomato Pasta Salad

• 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

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.

pasta, baby spinach, tomatoes, pine nuts, caper, extra virgin olive oil, white wine vinegar, sugar, mustard, salt, black pepper

Taken from www.food.com/recipe/spinach-tomato-pasta-salad-45995 (may not work)