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Creamy Chicken Bacon Gorgonzola Pasta Salad
Smoky bacon and fire-roasted tomatoes meet sharp gorgonzola in this hearty pasta bowl. Radiatore pasta catches every drop of the creamy ranch dressing, ensuring maximum flavor in each bite. Fresh baby spinach leaves fold right into the mix to brighten things up. It's a fantastic way to use up leftover cooked chicken, making it a reliable side dish or a filling lunch that you'll look forward to eating.
Equipment
- Stovetop
- Saucepan
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 to stop the cooking process, 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.
- 3Gently fold in the crumbled gorgonzola cheese so it doesn't turn into a paste. Line a large serving bowl with lettuce leaves and spoon the mixed pasta salad directly into the center.
Notes
- Make ahead: You can assemble this salad up to a day in advance, but hold off on adding the spinach until right before serving so it stays crisp.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Swap: If you don't have radiatore pasta, rotini or penne will also hold the creamy dressing well.
- Serving: The original recipe calls for lining the bowl with bibb lettuce, but you can skip this step if you prefer to serve it directly from the mixing bowl.
