gorgonzola-pepper pasta salad

Ingredients

• Servings: 8
• 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 vinegar
• 2 tablespoons honey
• 2 cups crumbled gorgonzola cheese
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 32 mins


• 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.