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    Home » All Recipes » Salads » Spinach Gorgonzola Pasta Salad

    Spinach Gorgonzola Pasta Salad

    Published on May 3, 2022 by Tara · Updated on May 3, 2022 · As an Amazon Associate I earn from qualifying purchases. · 4 Comments

    Jump to Recipe Print Recipe

    Spinach pasta salad with gorgonzola is a quick and easy pasta salad that is perfect for summer lunches, barbecues, and even easy weeknight dinners.  Fresh baby spinach is tossed with crumbled gorgonzola, bow tie pasta, and quite possibly the best dressing you've ever tasted.  This salad can be enjoyed cold or at room temperature alongside your favorite grilled meat or burgers. 

    Spinach gorgonzola pasta salad in black bowl.

    This spinach and gorgonzola pasta salad is the one I'm always asked to make for summer gatherings.  

    And I have no problem doing so because it's so easy and takes less than 30 minutes to prepare.

    The fresh baby spinach wilts ever so slightly when tossed with the warm pasta and the gorgonzola adds the perfect bite.

    But the thing I love most about gorgonzola and spinach pasta salad is the garlicky vinaigrette that really goes well on any salad you can think of. 

    Our family eats this pasta salad regularly during the warmer months and it's best served alongside some grilled chicken thighs, a ribeye steak, or grilled pork chops.

    Ingredients shown: spinach, bow tie pasta, oil, vinegar, gorgonzola, parsley, garlic, mustard, red pepper flakes, and oregano.

    How to make it

    Each number corresponds to the numbered written steps below.

    1. Bring a large pot of salted water (2 tablespoons of salt per gallon of water) to boil and cook your pasta until al dente, then drain and rinse under cold water until just warm.   Drain the pasta well and set it aside.  In a mixing bowl, combine the red wine vinegar, dijon mustard, extra virgin olive oil, minced parsley, oregano, red pepper flakes, and garlic cloves.  Whisk until the mixture is emulsified.  Alternatively, use a food processor, blender, or immersion blender as shown in the below picture. 

    Spinach gorgonzola pasta salad recipe process shot collage group number one.

    1. Taste test the dressing and season with salt and pepper if required. 
    2. In a large bowl, mix together the bow tie pasta, spinach, gorgonzola, and half the dressing. 

    Recipe process shot collage group number two.

    1. Toss together again right before serving.  If you need more dressing, add a little at a time to get the consistency just right. Any leftover dressing can be served on the side or saved in the fridge for a green salad during the week.   Note: The spinach gorgonzola pasta salad's flavor will be better if chilled for at least an hour prior to serving.  

    Top tips for outstanding spinach pasta salad

    • The spinach.  If at all possible, use fresh baby spinach for this recipe, though you can use regular (adult) spinach.  I wouldn't recommend using frozen spinach. 
    • The pasta.  I love bow ties (aka farfalle) for spinach gorgonzola pasta salad, but you can use a different shape, such as penne, medium shells, or rotini if you can't find bow ties.  The key with the pasta for "pasta salads" - not for cooked pasta! -  is to make sure that you rinse the pasta with cold water once it's done cooking to ensure that it stops cooking.  Rinse it just until it's warm (this will slightly wilt the spinach), then toss it together with the rest of the ingredients.
    • The gorgonzola.  I used pre-crumbled gorgonzola for this recipe because it's easier than buying a block and crumbling it.  If you do buy a block of gorgonzola, I recommend making sure it's very cold before trying to crumble it.  If gorgonzola is too soft it becomes difficult to crumble. 
    • Let it chill.  While this pasta salad is delicious when eaten right away, it's even better once it's had about an hour or more in the fridge.   It's great for leftovers!
    • Optional add-ins.  One thing I love about this pasta salad, and pasta salads in general, is that they really are a jumping-off point.  Feel free to add additional ingredients to this salad, like grilled chicken, cherry tomatoes, walnuts, or anything else you can think of!

    Spinach pasta salad in white platter on wood cutting board.

    More great salad recipes

    Here are some of our favorite salad recipes that are perfect for weeknights, barbecues, or anytime you need to feed a crowd.

    • Potato green bean salad - The old-school Italian-American salad with the best vinaigrette!
    • Grilled fennel salad - With oil-cured olives, charred lemon, and shaved Parmigiano Reggiano.
    • Tomato mozzarella salad - With an easy vinaigrette and red onion.

    If you’ve enjoyed this spinach pasta salad recipe or any recipe on this site, give it a 5-star rating and leave a review.

    Some people learn by watching.  If you're that type of person, you can find most of our recipes on YouTube and our Facebook Page.

    Spinach pasta salad featured image.

    Spinach Gorgonzola Pasta Salad

    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Servings: 8
    Print Pin Rate
    Author: James

    Ingredients

    • 1 pound bow tie pasta or any short pasta you like
    • 12 ounces baby spinach
    • ½ pound gorgonzola crumbled

    For the Italian dressing

    • ½ cup red wine vinegar
    • 2 teaspoons Dijon Mustard
    • ¾ cup extra virgin olive oil
    • ¼ cup Italian flat-leaf parsley minced
    • 2 teaspoons Italian oregano
    • ½ teaspoon crushed red pepper flakes optional
    • 2 cloves garlic paste
    • salt and pepper to taste

    Instructions

    • In a bowl, combine together all of the dressing ingredients and whisk until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.

    For the salad

    • Cook pasta in salted water (2 tablespoons salt per gallon of water) until al dente, then drain and rinse under cold water until just warm. Drain well.
    • In a large bowl, mix together the pasta, spinach, gorgonzola, and half of the dressing. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
    • The spinach gorgonzola pasta salad's flavor will taste much better if chilled for at least an hour before serving. Enjoy!

    Notes

    • Chilling for a few hours before serving really amps up the flavor.
    • Leftovers can be saved for up to 3 days.

    Nutrition

    Calories: 436kcal | Carbohydrates: 34.5g | Protein: 13.8g | Fat: 28.3g | Saturated Fat: 8.2g | Cholesterol: 68mg | Sodium: 551mg | Potassium: 350mg | Fiber: 1.8g | Sugar: 0.2g | Calcium: 185mg | Iron: 3mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast

     

     

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    Reader Interactions

    Comments

    1. Jeanette Tursi

      May 03, 2022 at 4:09 pm

      Love your recipes - nothing complicated but always delicious! Whenever I need something I turn to your postings.
      Hope you're still working on a cookbook.

      Reply
      • Jim

        May 03, 2022 at 4:57 pm

        Thank you, Jeanette! I really appreciate your comment and am happy you're enjoying the recipes! Yes, the cookbook is on my list of to-dos for 2023.

        Reply
    2. Sandra Natale

      May 04, 2022 at 1:09 pm

      I haven’t made it yet but I intend to make it soon. I love the way it sounds, which is delicious! Maybe some toasted pine nuts would be a nice addition too. Thank you!

      Reply
      • Jim

        May 05, 2022 at 10:13 am

        Hi Sandra, toasted pine nuts would be great! Let us know how it works out for you!

        Reply

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    About Jim

    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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