I didn't have time to make ahead so I just rinsed the pasta for a very long time in very cold water. I also sauteed the fresh mushrooms in canola oil before adding to the salad. I added Antipasta green olives with peppercinis. I used my own dressing which is balsamic/red wine/olive oil with pepper, seasoning salt, garlic salt, onion salt, oregano, basil and roasted garlic. I just put the dressing in the claret and everybody added how much they wanted. This salad is great with colored peppers, red onion, a little celery and tomatoes. I also used a pizza grinder for more seasoning on top of the pasta. I never put the dressing on the pasta salad because everyone in my house likes a different amount, or sometimes a different kind. I used the basil and oregano from the jar, not the dry kind and mixed a little of each into the pasta salad as well as the dressing. This was great the first day and on subsequent days and can be used as a main dish or a side dish. I even packed some in lunches. Great and versatile recipe.

Reviewed On: Jan. 3, 2010

Awesome recipe. I sauteed onion, garlic and fresh mushrooms in butter and added seasining salt and hungarian paprika. I mixed this with the flour and added it to the sauteed asparagus. I also used lemon herb chicken broth and added 6 cups of chicken bouillion and an extra .5 cup of milk (in place of half and half). This fed the whole family and they loved it. Also sauteed the asparagus for double the time.

Reviewed On: Nov. 5, 2009

I have served this now on several holidays as well as having it as a stand alone dinner with bread or soup. I double the dressing and add fresh mushrooms and use Bacos instead of bacon for the vegetarians. It is better than restaurant spinach salads.

Reviewed On: Jun. 6, 2009