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 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.