Tomato And Gorgonzola Pasta Salad Recipes

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GORGONZOLA-TOMATO SALAD



Gorgonzola-Tomato Salad image

This is wonderful when you can grab your tomatoes straight off the plant....Simple and easy. I suggest you only use fresh parsley and basil for this. Prep time does not include the 30 minutes the cheese spends in the freezer :)

Provided by breezermom

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

4 ounces gorgonzola cheese
1/4 cup parsley, fresh, minced
3 tablespoons shallots, minced
2 tablespoons basil, fresh, minced
6 medium tomatoes, thinly sliced
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
salt and freshly ground pepper

Steps:

  • Place the cheese in the freezer for 30 minutes. (Makes it easier to grate).
  • Grate the cheese into a small bowl. Add the parsley, shallot and basil, stirring gently to combine.
  • Arrange the tomato slices on a large serving platter or on 6 individual salad plates. Sprinkle the cheese mixture over the tomato slices.
  • Combine the olive oil, lemon juice, mustard, and salt and pepper to taste. Beat with a wire whisk. Drizzle the dressing over the salad.

Nutrition Facts : Calories 197.7, Fat 17, SaturatedFat 4.6, Cholesterol 12.1, Sodium 210.3, Carbohydrate 7.8, Fiber 1.6, Sugar 3.4, Protein 5.1

TOMATO-GORGONZOLA PASTA SHELLS



Tomato-Gorgonzola Pasta Shells image

This is a quick, easy way to whip up a gourmet pasta dish with Gorgonzola.

Provided by Lux

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package medium pasta shells
1 tablespoon olive oil
½ cup diced onion
1 teaspoon red pepper flakes
ground black pepper to taste
1 tablespoon tomato paste
1 tablespoon minced garlic
2 (14 ounce) cans diced tomatoes with juice
1 tablespoon balsamic vinegar
½ cup heavy cream
½ cup crumbled Gorgonzola cheese, or to taste
⅓ cup chopped fresh basil
salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
  • Heat olive oil in a large saute pan over medium heat. Stir in onion, red pepper flakes, and black pepper. Cook and stir until onion is soft and translucent, about 3 minutes. Add tomato paste and garlic; cook and stir until fragrant, about 1 minute.
  • Add tomatoes and balsamic vinegar to the pan with the onion mixture. Bring to a boil and cook, uncovered, until thickened, about 5 minutes. Reduce heat and pour in heavy cream; let simmer for 1 minute. Stir in cooked pasta, Gorgonzola cheese, basil, and salt. Serve immediately.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 62.1 g, Cholesterol 42.2 mg, Fat 15.4 g, Fiber 4.2 g, Protein 14.9 g, SaturatedFat 7.8 g, Sodium 408 mg, Sugar 7.1 g

ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS



Roasted Tomatoes with Garlic, Gorgonzola and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain bread crumbs
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
  • In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
  • In a small bowl mix together the bread crumbs and Gorgonzola cheese.
  • Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
  • Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

PENNE PASTA WITH TOMATOES AND GORGONZOLA



Penne Pasta With Tomatoes and Gorgonzola image

This is a great pasta dish if you like Gorgonzola cheese. Combined with the tomatoes and basil, it makes a wonderful dish. We enjoy it with a crisp green salad, or spinach salad, and garlic sticks.

Provided by Miss Annie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, chopped
1 (14 ounce) can Italian plum tomatoes, drained and chopped
1/2 cup chopped fresh basil or 1 tablespoon dried basil, crumbled
1/2 cup butter, room temperature
6 ounces gorgonzola
1 lb penne pasta
1 cup grated romano cheese or 1 cup parmesan cheese

Steps:

  • Heat oil in a large heavy skillet over medium heat.
  • Add chopped onion and garlic and saute until clear, about 8 minutes.
  • Stir in chopped tomatoes and basil.
  • Cook until mixture thickens, stirring occasionally, about 20 minutes.
  • Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
  • Cook pasta until just tender, but still firm to the bite; drain well.
  • Return pasta to pot.
  • Whisk Gorgonzola mixture into tomato sauce.
  • Add sauce to pasta and stir to coat.
  • Season with salt and pepper to taste.
  • Sprinkle with cheese and serve.

TOMATOES AND GORGONZOLA



Tomatoes and Gorgonzola image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 4

1 very large tomato or 2 small tomatoes
2 teaspoons chopped fresh basil
4 teaspoons Gorgonzola
Freshly ground black pepper to taste

Steps:

  • Core tomato and slice in half. If necessary cut a thin slice off bottom so the halves will stand upright.
  • Sprinkle basil and pepper on tomato halves. Top with cheese.
  • Broil 8 to 12 minutes, depending on the size of the halves, until cheese melts and tomato is beginning to soften.

Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 120 milligrams, Sugar 2 grams

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

GORGONZOLA-PEPPER PASTA SALAD



Gorgonzola-Pepper Pasta Salad image

Cold penne pasta tossed with three colors of raw bell peppers, gorgonzola, walnuts, and wilted spinach in champagne-honey-walnut vinaigrette. A delicious dinner entree.

Provided by POPINKI

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 1h32m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package penne pasta
2 tablespoons canola oil
2 cups fresh spinach - rinsed, dried and torn into bite size pieces
1 small green bell pepper, cut into 1 inch pieces
1 small red bell pepper, cut into 1 inch pieces
1 small yellow bell pepper, cut into 1 inch pieces
½ cup canola oil
¼ cup walnut oil
⅓ cup champagne vinegar
2 tablespoons honey
2 cups crumbled Gorgonzola cheese
1 cup chopped walnuts

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with 2 tablespoons oil, then refrigerate for 1 hour, or until cool.
  • Heat a non-stick pan over medium heat. Cook spinach until wilted. In a large bowl, combine spinach, green pepper, red pepper, yellow pepper and cooled pasta. Whisk together 1/2 cup canola oil, walnut oil, vinegar and honey. Pour vinaigrette over pasta mixture, and toss until evenly coated. Sprinkle top with gorgonzola and chopped walnuts.

Nutrition Facts : Calories 676.9 calories, Carbohydrate 49.8 g, Cholesterol 45 mg, Fat 45.9 g, Fiber 3.4 g, Protein 19 g, SaturatedFat 10.5 g, Sodium 434.6 mg, Sugar 7.4 g

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