Spinach Fettuccine Salad

Ingredients:
8 oz. Country Pasta Egg Pasta, uncooked
1 small red onion, finely chopped
3 slices cooked bacon, crumbled
1/2 pound mushrooms, sliced
1/2 pound spinach, washed thoroughly and thickly sliced
3 hard boiled eggs, sliced

Tarragon-Blue Cheese Vinaigrette:
1/4 C. vegetable oil or olive oil
2 oz. crumbled blue cheese
1/4 C. tarragon vinegar
Salt and freshly ground black pepper to taste

Directions:
Prepare pasta according to package directions, drain. In medium mixing bowl stir together the pasta, red onion, 1/2 the bacon, and the mushrooms. To make the vinaigrette, whisk the vegetable oil, blue cheese, vinegar, salt and pepper together in a small bowl. Toss the pasta with the vinaigrette. Spread the spinach over a large platter. Mound the pasta on top of the spinach and then garnish the salad with the hard boiled egg slices. National Pasta Association Recipe.

Serves 6