Gorgonzola-Pepper Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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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. 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 |
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 |
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.
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