Gorgonzola-Pepper Pasta Salad Recipe

Gorgonzola-Pepper Pasta Salad Recipe

  • 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
  • 1/2 cup canola oil
  • 1/4 cup walnut oil
  • 1/3 cup champagne vinegar
  • 2 tablespoons honey
  • 2 cups crumbled Gorgonzola cheese
  • 1 cup chopped walnuts
  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.
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