Pasta Salad with Gorgonzola Dressing
Creamy, tangy, and packed with vibrant flavors, this Pasta Salad with Gorgonzola Dressing is the ultimate crowd-pleaser for summer gatherings or weeknight dinners. Made with perfectly al dente penne pasta, this dish is elevated by a luscious dressing of Gorgonzola cheese blended with Greek yogurt, mayonnaise, and a hint of lemon juice for a refreshing zing. Fresh cherry tomatoes, crisp baby spinach, and red onion add a burst of color and texture, while toasted walnuts provide a satisfying crunch. Drizzle it all with olive oil and let the flavors meld as it chills, making this salad a perfect make-ahead option for busy schedules. Whether served as a side or a standalone dish, this recipe is a delightful balance of creamy, savory, and fresh elements that will leave everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 grams penne pasta
- 100 grams Gorgonzola cheese
- 120 ml plain Greek yogurt
- 60 ml mayonnaise
- 30 ml milk
- 15 ml lemon juice
- 1 clove garlic clove
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams cherry tomatoes
- 100 grams baby spinach
- 1 small red onion
- 50 grams walnuts
- 15 ml olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, about 9-10 minutes. Drain and rinse under cold water to cool, then set aside.
While the pasta cooks, prepare the dressing. In a medium bowl, combine the Gorgonzola cheese, Greek yogurt, mayonnaise, and milk. Mash the Gorgonzola with a fork to break it up and mix until smooth.
Add the lemon juice, minced garlic clove, salt, and black pepper to the dressing. Mix well, then taste and adjust seasoning if needed. Set aside.
Prep the vegetables. Halve the cherry tomatoes, thinly slice the red onion, and roughly chop the baby spinach leaves.
Toast the walnuts in a small, dry skillet over medium heat for 3-4 minutes until lightly browned and fragrant. Remove from heat and set aside to cool.
In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, spinach, red onion, and toasted walnuts.
Drizzle the olive oil over the salad ingredients and toss gently to coat.
Pour the Gorgonzola dressing over the pasta salad and mix well until everything is evenly coated.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature, garnished with a few extra crumbles of Gorgonzola cheese, if desired.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 4003 mg | 174% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 17.9 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 921 mg | 71% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1821 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
