Capsicum and Walnut Salad

    Capsicum and Walnut Salad

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

    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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