Gorgonzola-Pepper Pasta Salad

7
POPINKI 0

"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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Ingredients

1 h 32 m servings 677 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 45.9 g
  • 71%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 10 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 dress...

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 ...

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.

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 dress...

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 bla...

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 v...