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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Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
1 hr
total:
1 hr 32 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

677 calories; protein 19g 38% DV; carbohydrates 49.8g 16% DV; fat 45.9g 71% DV; cholesterol 45mg 15% DV; sodium 434.6mg 17% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2007
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 tasty too. It was great the next day for leftovers. Read More
(11)

Most helpful critical review

Rating: 2 stars
07/28/2009
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 dressing in it it gives it that extra something and it tastes so much better. With the blue cheese dressing I would change my vote from a two to a four. Read More
(8)
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/03/2007
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 tasty too. It was great the next day for leftovers. Read More
(11)
Rating: 4 stars
06/08/2006
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. Read More
(10)
Rating: 2 stars
07/28/2009
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 dressing in it it gives it that extra something and it tastes so much better. With the blue cheese dressing I would change my vote from a two to a four. Read More
(8)
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Rating: 5 stars
08/12/2006
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!! Read More
(8)
Rating: 5 stars
07/28/2007
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 black pepper..YUM! Read More
(8)
Rating: 5 stars
08/23/2007
Great pasta salad. I love the dressing and I use it on spinach salad often! Read More
(7)
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Rating: 3 stars
02/09/2012
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 veggies based on other reviewers comments. My noodles were a tiny bit warm when I mixed them with the veggies dressing and cheese and I liked that this helped the gorgonzola crumbles melt a bit and cover the pasta. I think adding crumbled bacon would take this salad to the next level as a main dish. Yum! Read More
(5)
Rating: 5 stars
06/18/2020
MY GO TO SALAD ON HOT DAYS IN MAINE, Read More
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