Pastasaladwithgorgonzoladressing Recipes

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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

CHICKEN-GORGONZOLA PASTA SALAD



Chicken-Gorgonzola Pasta Salad image

Found this recipe in a Betty Crocker Super Moist Cake booklet Spring 2008 issue (the kind you find at check-out). It sounded so good and would probably make a wonderful lunch or a feature for a bridal/baby shower. I haven't made this yet but it will be made very soon! You may cook up your own bacon if not using precooked bacon. Prep/Cook Time is an estimate. The original recipe indicates start to finish is 20 min.

Provided by Maggie

Categories     Cheese

Time 30m

Yield 1 1/2 cups each, 12 serving(s)

Number Of Ingredients 8

7 cups uncooked radiatore, pasta (nuggets, about 19 oz.)
4 1/2 cups cubed cooked chicken breasts (about 20 oz.)
1 (2 1/8 ounce) package precooked bacon, cut up into small pieces (about 15 slices)
1 (14 1/2 ounce) can fire roasted diced tomatoes, drained
2 cups fresh baby spinach leaves, lightly packed
1 (16 ounce) jar refrigerated ranch dressing
1 cup gorgonzola, crumbled (4 oz)
bibb lettuce, if desired (optional)

Steps:

  • Cook and drain pasta as directed on package.
  • In a 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.

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