Spinach Pasta Salad Recipe

5 1 1
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Spinach Pasta Salad Recipe

Read Reviews
5 1 1
Publisher Photo
There's real festive flair in this recipe. The pasta that Kay Odegard of Chicago, Illinois adds gives her spinach salad a heartiness most others lack—something she says folks in her neighborhood appreciate.—Kay Odegard, Chicago, Illinois
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 package (7 ounces) macaroni
  • 1 package (10 ounces) fresh spinach, torn
  • 12 ounces fresh mushrooms, sliced
  • 1 medium red onion, sliced
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup mayonnaise
  • 1 cup water
  • 1/3 cup cider vinegar

Directions

Cook macaroni according to package directions; drain and cool. In a large bowl, combine macaroni, spinach, mushrooms and onion; set aside. In a medium skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels; discard all but 2 tablespoons of drippings. In a small bowl, combine cornstarch, sugar, salt and pepper; whisk into drippings. stir in mayonnaise; gradually mix in water and vinegar. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Pour over salad and toss well. Sprinkle with bacon. Serve immediately or refrigerate. Yield: 12-16 servings.
Originally published as Spinach Pasta Salad in Country Woman July/August 1995, p11

  • 1 package (7 ounces) macaroni
  • 1 package (10 ounces) fresh spinach, torn
  • 12 ounces fresh mushrooms, sliced
  • 1 medium red onion, sliced
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup mayonnaise
  • 1 cup water
  • 1/3 cup cider vinegar
  1. Cook macaroni according to package directions; drain and cool. In a large bowl, combine macaroni, spinach, mushrooms and onion; set aside. In a medium skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels; discard all but 2 tablespoons of drippings. In a small bowl, combine cornstarch, sugar, salt and pepper; whisk into drippings. stir in mayonnaise; gradually mix in water and vinegar. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Pour over salad and toss well. Sprinkle with bacon. Serve immediately or refrigerate. Yield: 12-16 servings.
Originally published as Spinach Pasta Salad in Country Woman July/August 1995, p11

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bonito15 User ID: 6959830 267834
Reviewed Jun. 10, 2017

"I really liked this salad but used a smaller linguine instead of the spiral - I thought the spiral was just too much pasta but love the recipe"

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