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Chicken Gorgonzola Pasta Salad
A hearty pasta salad combines cooked chicken breast, smoky bacon, and fire-roasted tomatoes. Radiatore pasta catches every drop of the creamy ranch dressing, while crumbled gorgonzola adds a sharp, tangy bite. Fresh baby spinach leaves fold right into the mix for a welcome crunch. Serve it over crisp bibb lettuce for a satisfying lunch or a reliable side dish at your next cookout.
Ingredients
- 7 cups uncooked radiatore (nuggets) pasta (about 19 oz)
- 4½ cups cubed cooked chicken breast (about 1¼ lb)
- 1 package (2.1 oz) refrigerated precooked bacon (about 15 slices), cut into small pieces
- 1 can (14.5 oz) 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
Instructions
- 1Cook the radiatore pasta according to the package directions. Drain the pasta, rinse it thoroughly under cold water, and drain it again.
- 2Combine the cooked chicken, bacon pieces, drained fire-roasted tomatoes, baby spinach, and cooled pasta in a large mixing bowl. Pour the ranch dressing over the top and toss well to coat everything evenly. Gently fold in the crumbled gorgonzola cheese.
- 3Arrange the bibb lettuce leaves along the inside of a large serving bowl. Spoon the mixed pasta salad directly into the center of the lettuce-lined bowl.