“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.” - by POPINKI
Ingredients
Adjust Servings
Original recipe yields 8 servings
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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 677 cal
- 34%
- Fat
- 45.9 g
- 71%
- Carbs
- 49.8 g
- 16%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 ..." See moretoo. It was great the next day for leftovers."
Liz
"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...." See more"
Kati
"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..." See more 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. "
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