Zutaten für Chicken Gorgonzola Pasta Salad
- Radiatore
- Cooked Chicken Breasts
- 4 slices bacon, cooked and crumbled
- Diced Tomatoes
- Baby Spinach Leaves
- Ranch Dressing
- Gorgonzola
- Bibb Lettuce
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Zubereitung von Chicken Gorgonzola Pasta Salad
- Cook 1 pound of pasta according to package directions. Drain and set aside.
- While pasta cooks, cook 4 slices of bacon until crispy. Crumble and set aside.
- In a large bowl, combine the cooked pasta, 2 cups cooked chicken (shredded or diced), 1/2 cup crumbled bacon, 1 cup cherry or grape tomatoes (halved), and 2 cups baby spinach.
- In a small bowl, whisk together 1/2 cup Gorgonzola cheese (crumbled), 1/4 cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt, and pepper to taste.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Fold in the remaining 1/4 cup of crumbled Gorgonzola cheese.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Refrigerating overnight is even better!)
- To serve, line a large bowl with lettuce leaves and spoon the pasta salad into the bowl.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
15g
Fat
36g
Carbs
14g