Preheat the oven to 400 degrees. On a lined baking sheet, add red peppers that have been cored, deseeded & sliced into fours. Spray tops with olive oil. Then place in the oven for 35 minutes.While the peppers roast you will finish everything else, so it will be together in no time. Fill up your stock pot with 4 cups of water, bring to a boil. Add in your 10 oz of spinach. Let boil for 1 minute.

Pour into the strainer & then refill the pot with 4 cups more water. Bring to boil and cook penne pasta per directions on the box

While pasta is boiling and the red peppers are roasting. Squeeze the excess water out of the spinach with a paper towel & set aside.

Then you will make the dressing. Add mayonnaise, greek yogurt, lemon juice, garlic, mustard, salt, onion powder & pepper together in bowl. Whisk together. Then whisk in the chopped parsley. Refrigerate until the rest of the pasta salad is ready.

Once the peppers are done take a fork & start peeling the top skin away. if you start at the top or at an opening where it is charcoaled it will easily pull away. Peel all the skins away. Slice & set aside.

Then drain your pasta, rinse with cold water, dab with paper towels and pour into mixing bowl. Add in diced gouda cheese about ½ inch cubes. Add in the sliced red peppers, the blanched spinach, toss with the dressing and place in fridge for 1 hour to marinade.

Add salt and pepper to taste and enjoy!