Gorgonzola Chicken Pasta Salad
Make this gorgonzola chicken pasta salad with rotisserie chicken and a yummy homemade gorgonzola dressing that you'll absolutely love.
Prep 20 minutes minutes
Cook 10 minutes minutes
Fat 30
Carbs 24
Protein 23
Yield 8
Gorgonzola Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- 5 oz. crumbled gorgonzola cheese
Salad
- 8 oz. dried conchiglie pasta or favorite pasta noodles
- 12 oz. shredded rotisserie chicken
- 2 cups fresh spinach
- 8 strips cooked bacon crumbled
- 1 cup cherry tomatoes halved
Salad
Bring a large pot of salted water to boil and cook the noodles according to the package instructions. Strain and rinse the noodles with cold water.
Add the noodles, chicken, spinach, bacon, and tomatoes to a large-size bowl. Lightly toss. Add the dressing to the pasta salad and mix to coat all of the salad ingredients in the dressing.
Place the pasta salad in the refrigerator and refrigerate for at least 30 minutes before serving.
- The salad only needs to be refrigerated for step 3 if the dressing is being made at the same time. Make the dressing the day before and step 3 can be skipped.
Calories: 459kcal | Carbohydrates: 24g | Protein: 23g | Fat: 30g | Fiber: 1g | Sugar: 2g