Pasta Salad with Gorgonzola and Walnuts

    Pasta Salad with Gorgonzola and Walnuts


    11 people made this

    About this recipe: A wonderful mingling of flavours and textures. Pasta is tossed with spinach, peppers, Gorgonzola and walnuts in a honey vinaigrette. Perfect as a starter or main course.

    Serves: 8 

    • 450g penne pasta
    • 2 tablespoons rapeseed oil
    • 100g fresh spinach, rinsed, dried and torn into bite size pieces
    • 1 small green pepper, cut into 2.5cm pieces
    • 1 small red pepper, cut into 2.5cm pieces
    • 1 small yellow pepper, cut into 2.5cm pieces
    • 125ml rapeseed oil
    • 4 tablespoons walnut oil
    • 75ml champagne vinegar
    • 2 tablespoons honey
    • 335g crumbled Gorgonzola cheese
    • 120g chopped walnuts

    Prep:20min  ›  Cook:12min  ›  Extra time:1hr chilling  ›  Ready in:1hr32min 

    1. Bring a large pot of lightly salted water to the 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 125ml 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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