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.
Provided by POPINKI
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 1h32m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 676.9 calories, Carbohydrate 49.8 g, Cholesterol 45 mg, Fat 45.9 g, Fiber 3.4 g, Protein 19 g, SaturatedFat 10.5 g, Sodium 434.6 mg, Sugar 7.4 g
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