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Gorgonzola-Pepper Pasta Salad

Rated as 3.9 out of 5 Stars
 made it  |  7 reviews   |   photos

Recipe by:

"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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Ingredients

1 h 32 m servings 677 cals
Original recipe yields 8 servings

Directions

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  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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Nutrition Facts


Per Serving: 677 calories; 45.9 g fat; 49.8 g carbohydrates; 19 g protein; 45 mg cholesterol; 435 mg sodium. Full nutrition

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Reviews

Read all reviews 7
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  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was wonderful for guests. It seemed like a little too much pasta for the amount of veggies, so I might cut that back a bit next time. Lacking champagne vinegar I used balsamic, which was ...

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Most helpful critical review

This was pretty bland. Lacking something. There was too much pasta for the amount of veggies, and I doubled the amount of peppers. And it was a boring dish. But if you put some blue cheese dress...

Read more
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This was wonderful for guests. It seemed like a little too much pasta for the amount of veggies, so I might cut that back a bit next time. Lacking champagne vinegar I used balsamic, which was ...

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I was asked to make this recipe for a party by the hostess. I was a little leary, but one taste and it is now a favorite of all of ours. The dressing ingredients are great.

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This was pretty bland. Lacking something. There was too much pasta for the amount of veggies, and I doubled the amount of peppers. And it was a boring dish. But if you put some blue cheese dress...

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Delicious! Added two thinly sliced shallots, used ex.vir.olive oil instead of canola, and goat cheese rather than gorgonzola, as was on hand, a dash of white wine, and topped w/fresh cracked bla...

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This recipe is excellent as is, but I added sliced ripe olives. Serves a lot of people. I served to 300 guests last night & had rave reviews!!

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Great pasta salad. I love the dressing and I use it on spinach salad often!

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This was a solid pasta salad! Both the hubs and I liked it a lot. I made a few tiny modifications - added minced garlic and sweet onion, salt and pepper. Also cut way down on ratio of pasta to v...

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