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.
Preparation Time
20 mins
Cooking Time
12 mins
Total Time
32 mins
Calories
677 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 cup chopped walnuts
2 tablespoons honey
1 (16 ounce) package penne pasta
½ cup canola oil
2 tablespoons canola oil
¼ cup walnut 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
