Gorgonzola-Pepper Pasta Salad recipe

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Ingredients

1 (16 ounce) package penne pasta
2 tablespoons canola oil
2 cups fresh spinach - rinsed, dried and torn into bite size pieces
1 small green bell pepper, cut into 1 inch pieces
1 small red bell pepper, cut into 1 inch pieces
1 small yellow bell pepper, cut into 1 inch pieces
½ cup canola oil
¼ cup walnut oil
⅓ cup champagne vinegar
2 tablespoons honey
2 cups crumbled Gorgonzola cheese
1 cup chopped walnuts

Nutrition Info

676.9 calories
carbohydrate: 49.8 g
cholesterol: 45 mg
fat: 45.9 g
fiber: 3.4 g
protein: 19 g
saturatedFat: 10.5 g
servingSize: -
sodium: 434.6 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Toss with 2 tablespoons oil, then refrigerate for 1 hour, or until cool.

  2. Heat a non-stick pan over medium heat. Cook spinach until wilted. In a large bowl, combine spinach, green pepper, red pepper, yellow pepper and cooled pasta. Whisk together 1/2 cup canola oil, walnut oil, vinegar and honey. Pour vinaigrette over pasta mixture, and toss until evenly coated. Sprinkle top with gorgonzola and chopped walnuts.

Recipe Yield

8 servings

Recipe Note

Cold penne pasta tossed with three colors of raw bell peppers, gorgonzola, walnuts, and wilted spinach in champagne-honey-walnut vinaigrette. A delicious dinner entree.

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