Ingredients:
5 cups Penne pasta, cooked, drained and cooled
1 medium size head of curly endive (frisee), cleaned and chopped
1 cup white mushrooms, cleaned and sliced
1 red bell pepper, seeded and diced
1/3 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
1 cup blue cheese, crumbled 
1/4 cup toasted walnuts, coarsely chopped
 

Preparation:
In a large bowl, toss together pasta, prepared curly endivie, sliced mushrooms, and diced bell pepper. 

In a small bowl, whisk together oil, vinegar and garlic. Add salt and pepper to taste and mix well. 

Pour dressing mixture over prepared salad and toss well. Add cheese and nuts, toss again and serve immediately. 

Makes 6 servings.

TIP: Perfect salad alongside roasted or grilled fish.