Blue Cheese, Mushroom, and Spinach Pasta Salad

Blue Cheese, Mushroom, and Spinach Pasta Salad

About This Recipe

Yield:4 to 6
Active time:20 minutes (including cooking pasta)
Total time:3 to 4 hours
Special equipment:wide-mouth jar for shaking salad dressing
This recipe appears in: Serious Salad: Steakhouse-Style Blue Cheese Pasta Salad


  • 2 cups of spinach or tri-color rotini pasta, cooked, drained, and chilled
  • 2 cups of spinach leaves
  • 2 cups of button mushroom
  • 1/3 of a cup of extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 lemon (left over from the juicing)
  • 3 to 4 tablespoons of red or white wine vinegar
  • 1 tablespoon of Dijon mustard
  • 6 ounces of blue cheese
  • 1/4 cup of honey-roasted pecans


  1. 1

    Shake or whisk together oil, vinegar, mustard, and lemon juice to form an emulsion.

  2. 2

    Rinse, spin dry, and finely chop the spinach leaves. Saute until tender in olive oil, cooking spray, or use a nonstick pan. Squeeze with lemon from the fruit and lightly salt during the cooking process.

  3. 3

    Brush dirt off of mushrooms. Slice thinly. Saute until brown. Drain thoroughly, combine with spinach. Add half of the salad dressing mixture.

  4. 4

    Stir other half of the salad dressing into cold rotini pasta. Combine spinach, mushrooms, and pasta.

  5. 5

    Chill for several hours, at least three to four. Top with blue cheese and pecans before serving.

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