Spinach Fettuccine Salad

Servings: 6

Spinach Fettuccine Salad

National Pasta Association Recipe

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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 cup vegetable oil or olive oil
• 2 oz. crumbled blue cheese
• 1/4 cup tarragon vinegar
• Salt and freshly ground black pepper to taste

Instructions

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