Gorgonzola-Pepper Pasta Salad

• 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

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.

penne pasta, canola oil, fresh spinach, green bell pepper, red bell pepper, yellow bell pepper, canola oil, walnut oil, champagne vinegar, honey, gorgonzola cheese, walnuts

Taken from www.allrecipes.com/recipe/35725/gorgonzola-pepper-pasta-salad/ (may not work)