Capsicum and Walnut Salad

    32 minutes

    If you can find champagne vinegar, its mild sweetness makes a perfect vinaigrette for this salad of capsicums, gorgonzola, spinach and walnuts.

    12 people made this

    Serves: 8 

    • 500g penne pasta
    • 2 tablespoons canola oil
    • 2 cups fresh spinach - rinsed, dried and torn into bite size pieces
    • 1 small green capsicum, cut into 3cm pieces
    • 1 small red capsicum, cut into 3cm pieces
    • 1 small yellow capsicum, cut into 3cm 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

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    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 capsicum, red capsicum, 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 in English (7)


    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.  -  03 Sep 2007  (Review from Allrecipes USA and Canada)


    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.  -  08 Jun 2006  (Review from Allrecipes USA and Canada)


    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.  -  28 Jul 2009  (Review from Allrecipes USA and Canada)