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5 from 17 votes

Spinach Gorgonzola Pasta Salad

Fresh baby spinach tossed with crumbled gorgonzola, bowtie pasta, and a simple, homemade garlicky vinaigrette.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Salad
Cuisine: Italian
Servings: 8


  • 1 pound bow tie pasta or any short pasta you like
  • 12 ounces baby spinach
  • 1/2 pound gorgonzola crumbled

For the Italian dressing

  • 1/2 cup red wine vinegar
  • 2 teaspoons Dijon Mustard
  • 3/4 cup extra virgin olive oil
  • 1/4 cup Italian flat-leaf parsley minced
  • 2 teaspoons Italian oregano
  • 1/2 teaspoon crushed red pepper flakes optional
  • 2 cloves garlic paste
  • salt and pepper to taste


  • 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!



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


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