Name: Gorgonzola-Pepper Pasta Salad recipe
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

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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

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.
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.

Alternatives to this recipe

Gorgonzola-Pepper Pasta Salad