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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 |
Ingredients
- 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
Procedures
-
1
Shake or whisk together oil, vinegar, mustard, and lemon juice to form an emulsion.
-
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
Brush dirt off of mushrooms. Slice thinly. Saute until brown. Drain thoroughly, combine with spinach. Add half of the salad dressing mixture.
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4
Stir other half of the salad dressing into cold rotini pasta. Combine spinach, mushrooms, and pasta.
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5
Chill for several hours, at least three to four. Top with blue cheese and pecans before serving.
