Spinach Fettuccine Salad

Servings: 6

Spinach Fettuccine Salad

National Pasta Association Recipe

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  • 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


  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.


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