Spinach Gorgonzola Pasta Salad
Fresh baby spinach tossed with crumbled gorgonzola, bowtie pasta, and a simple, homemade garlicky vinaigrette.
Servings: 8
Ingredients
- 1 pound bow tie pasta or any short pasta you like
- 3/4 pound 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 hot 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!
Video
Notes
- Make it even easier. Your favorite store bought Italian dressing can be subbed for the homemade dressing.
- Refrigerate ahead. Chilling for a few hours or ideally overnight before serving really amps up the flavor.
- Cheese. If you don't like gorgonzola or blue cheese substitute feta.
- Leftovers. Spinach gorgonzola pasta salad can be saved in the fridge 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
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