Gorgonzola-Pepper Pasta Salad recipe

8 servings

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

1/2 cup canola oil

1/4 cup walnut oil

1/3 cup champagne vinegar

2 tablespoons honey

2 cups crumbled Gorgonzola cheese

1 cup chopped walnuts

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.