Pastasaladwithgorgonzoladressing Recipes

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

Ingredients

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

Ingredients

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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