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Gorgonzola-Pepper Pasta Salad

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POPINKI

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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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Countess
11
9/3/2007

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.

Liz
10
6/8/2006

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.

Kati
8
7/28/2009

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.