Spinach Pasta Salad

  • 1  Pkg Rossi Pasta Spinach Basil Garlic Fettuccini
  • 1   cup  sliced fresh mushrooms
  • 12 or so  large fresh spinach leaves, torn into bite size pieces
  • 2  chopped hard cooked eggs
  • 1  bunch chopped scallions (use white and green parts)
  • 6  bacon slices, cooked, drained and crumbled
  •   Dressing:
  • 1/2  cup  extra virgin olive oil
  • 1/4  cup  cider vinegar
  • 1   tablespoon  Dijon mustard
  • 1/2  teaspoon  dried thyme
  • 1  teaspoon  sugar (or more to taste)
  •   salt and pepper to taste
Mix dressing ingredients and adjust seasoning. Toss with chopped vegetables and hard cooked egg. Cook pasta al dente according to package directions. Drain and immediately rinse with cold water until thoroughly cooled. Drain and add to dressing-vegetable mixture. Top with crumbled bacon just before serving.