Ingredients for Pasta Salad With Gorgonzola Dressing
- 1 pound fusilli pasta
- 1 cup broccoli florets
- Carrot
- 1 medium yellow squash, sliced
- 1/2 cup thinly sliced red onion
- Mayonnaise
- 1/2 cup buttermilk
- 4 ounces crumbled Gorgonzola cheese
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How to Make Pasta Salad With Gorgonzola Dressing
- Cook 1 pound fusilli pasta according to package directions until al dente. Drain, rinse under cold water, and drain again.
- While pasta cooks, prepare the vegetables: Bring a medium pot of salted water to a boil. Add 1 cup broccoli florets and 1 cup sliced carrots. Cook for 1-2 minutes until crisp-tender.
- Add 1 medium yellow squash, sliced, and cook for another 1-2 minutes. Drain, rinse under cold water, and drain again.
- Rinse 1/2 cup thinly sliced red onion under cold water and drain.
- In a large bowl, whisk together 1 cup mayonnaise, 1/2 cup buttermilk, and 4 ounces crumbled Gorgonzola cheese until smooth and creamy.
- Add the cooked pasta, broccoli, carrots, yellow squash, and red onion to the dressing. Gently stir to coat evenly.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally to allow the flavors to blend.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
31g
Fat
43g
Carbs
6g
