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Recipe: GorgonzolaPepper Pasta Salad

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.

Gorgonzola-Pepper Pasta Salad Ingredients

  • 1 (16 ounce) package penne pasta

  • 2 tablespoons canola 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

  • cup canola oil

  • cup walnut oil

  • ? cup champagne vinegar

  • 2 tablespoons honey

  • 2 cups crumbled Gorgonzola cheese

  • 1 cup chopped walnuts

How to Make Gorgonzola-Pepper Pasta Salad

  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.

Gorgonzola-Pepper Pasta Salad Nutritions

  • 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

  • ServingSize:

  • Sodium: 434.6 mg

  • Sugar: 7.4 g

  • TransFat:

  • UnsaturatedFat:

Gorgonzola-Pepper Pasta Salad Reviews

  • 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.

  • 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.

  • 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

  • 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.

  • 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

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

  • 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

  • MY GO TO SALAD ON HOT DAYS IN MAINE,

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