Spinach Gorgonzola Pasta Salad
Fresh baby spinach tossed with crumbled gorgonzola, bowtie pasta, and a simple, homemade garlicky vinaigrette.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
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
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
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