Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package penne pasta

  2. 2 tablespoons canola oil

  3. 2 cups fresh spinach - rinsed, dried and torn into bite size pieces

  4. 1 small green bell pepper, cut into 1 small red bell pepper, cut into 1 small yellow bell pepper, cut into 1 inch pieces

  5. 1/2 cup canola oil

  6. 1/4 cup walnut oil

  7. 1/3 cup champagne vinegar

  8. 2 tablespoons honey

  9. 2 cups crumbled Gorgonzola cheese

  10. 1 cup chopped walnuts

Instructions Jump to Ingredients ↑

  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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