READY IN ABOUT 1¾ hrs

Gorgonzola-Pepper Pasta Salad

Read Reviews (7)

"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." — POPINKI

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 12 mins
READY IN 1 hr 32 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 03, 2007

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.

—Countess

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Most Helpful Critical Review

Jul 28, 2009

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.

—Kati

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9 Ratings

Jun 08, 2006

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.

—Liz

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Jul 28, 2007

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!

—schatzi

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Aug 12, 2006

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!!

—Mel Timberlake

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Aug 23, 2007

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

—MOMARTIN

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Feb 09, 2012

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!

—gophergal

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Nutrition

Calories
677 kcal
34%

Carbohydrates
49.8 g
16%

Cholesterol
45 mg
15%

Fat
45.9 g
71%

Fiber
3.4 g
14%

Protein
19 g
38%

Sodium
435 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gorgonzola-Pepper Pasta Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 677
Calories from Fat: 413

% Daily Value *
Total Fat 45.9g 71 %
Saturated Fat 10.5g 52 %
** Cholesterol 45mg 15 %
Sodium 435mg 17 %
** Potassium 296mg 8 %
Total Carbohydrates 49.8g 16 %
Dietary Fiber 3.4g 14 %
Protein 19g 38 %
Sugars 7.4g
Vitamin A 36 %
Vitamin C 67 %
Calcium 33 %
Iron 25 %
** Thiamin 7 %
** Niacin 33 %
** Vitamin B6 14 %
** Magnesium 21 %
** Folate 25 %

* 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.