Chicken-Gorgonzola Pasta Salad

Chicken-Gorgonzola Pasta Salad

Fire-roasted diced tomatoes and Gorgonzola cheese add a flavorful punch to chicken pasta salad topped with creamy ranch dressing.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

12

servings

7
cups uncooked radiatore (nuggets) pasta (about 19 oz)
4 1/2
cups cubed cooked chicken breast (about 20 oz)
1
package (2.1 oz) refrigerated precooked bacon (about 15 slices), cut into small pieces
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
2
cups lightly packed fresh baby spinach leaves
1
jar (16 oz) refrigerated ranch dressing
1
cup crumbled Gorgonzola cheese (4 oz)
Bibb lettuce, if desired
  1. Cook and drain pasta as directed on package.
  2. In large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach. Pour dressing over pasta mixture; toss until coated. Fold in cheese. Cover and refrigerate until serving. To serve, line bowl with lettuce and spoon in salad.
Makes 12 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Use cut-up cooked rotisserie or deli chicken for the cooked chicken breast.
If you’d prefer, you can cook 15 slices of raw bacon until crisp and then crumble it instead of using the precooked bacon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 790mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.