Spinach Gorgonzola Pasta Salad
User Reviews
5
Spinach Gorgonzola Pasta Salad
Description
Spinach Gorgonzola Pasta Salad combines cooked bow tie pasta with baby spinach and crumbled gorgonzola cheese. The dressing is made by whisking together red wine vinegar, Dijon mustard, olive oil, parsley, oregano, crushed red pepper flakes, garlic paste, salt, and black pepper to achieve a well-emulsified Italian dressing.
The pasta is cooked al dente, then rinsed to cool slightly before mixing with spinach, gorgonzola, and half the dressing. Additional dressing is added if needed for the right consistency. Chilling the salad for at least an hour allows the flavors to develop and the ingredients to marry well.
This pasta salad works well as a side dish for casual meals or as a make-ahead option for gatherings. The bold flavor of gorgonzola pairs with the bright and herby dressing for a distinctive taste.
Leftovers keep well for up to three days when stored properly in the refrigerator.
Ingredients
- 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 flat-leaf parsley minced, Italian
- 2 teaspoons oregano Italian variety
- 1/2 teaspoon red pepper flakes optional, crushed, hot
- 2 cloves garlic paste
- salt to taste
- black 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 the pasta salad for a few hours intensifies the flavors and improves texture.
- Store leftovers in an airtight container and consume within three days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 34.5g | 12% |
| Protein | 13.8g | 28% |
| Fat | 28.3g | 44% |
| Saturated Fat | 8.2g | 41% |
| Cholesterol | 68mg | 23% |
| Sodium | 551mg | 23% |
| Potassium | 350mg | 7% |
| Fiber | 1.8g | 7% |
| Sugar | 0.2g | 0% |
| Calcium | 185mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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