Gorgonzola Pepper Pasta Salad Recipes

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GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD



Gorgonzola and Prosciutto Tortellini Salad image

There's an amazing Italian grocery store near me, which has some amazing pasta salads. They are not cheap, but they are delicious. My favorite one is the Gorgonzola and prosciutto pasta salad. This is my clone of it and it tastes exactly like theirs when tasted side by side.

Provided by AUSTAD

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

2 ounces prosciutto
1 pound frozen tortellini
½ cup extra-virgin olive oil
¼ cup white wine vinegar
2 large cloves garlic, minced
1 ½ teaspoons dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup finely crumbled Gorgonzola cheese
¼ cup minced green bell pepper
¼ cup minced red bell pepper
¼ cup minced red onion

Steps:

  • Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
  • Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
  • Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 27.6 g, Cholesterol 42 mg, Fat 24.2 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 526.7 mg, Sugar 2 g

CHICKEN-GORGONZOLA PASTA SALAD



Chicken-Gorgonzola Pasta Salad image

Fire-roasted diced tomatoes and Gorgonzola cheese add a flavorful punch to chicken pasta salad topped with creamy ranch dressing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 12

Number Of Ingredients 8

7 cups uncooked radiatore (nuggets) pasta (about 19 oz)
4 1/2 cups cubed cooked chicken breast (about 20 oz)
1 package (2.1 oz) refrigerated precooked bacon (about 15 slices), cut into small pieces
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
2 cups lightly packed fresh baby spinach leaves
1 jar (16 oz) refrigerated ranch dressing
1 cup crumbled Gorgonzola cheese (4 oz)
Bibb lettuce, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • In large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach. Pour dressing over pasta mixture; toss until coated. Fold in cheese. Cover and refrigerate until serving. To serve, line bowl with lettuce and spoon in salad.

Nutrition Facts : Calories 530, Carbohydrate 42 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 0 g

THREE PEPPER PASTA SALAD



Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  • In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

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