• 4 cups dried penne pasta
  • 80g baby spinach
  • 2 jazz, gala or pink lady apples, cut into 2cm pieces
  • 1/3 cup flaked almonds, toasted
  • 4 green onions, thinly sliced
  • 100g mild blue cheese, crumbled
  • 1/4 cup red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
  • Step 2 Add spinach, apple, almonds, onion and cheese to cooled pasta. Whisk vinegar and oil together in a jug. Pour over pasta. Season with salt and pepper. Toss gently to combine. Serve.