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Chicken-Gorgonzola Pasta Salad

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Chicken-Gorgonzola Pasta Salad
  • Prep 20 min
  • Total 20 min
  • Servings 12
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Fire-roasted diced tomatoes and Gorgonzola cheese add a flavorful punch to chicken pasta salad topped with creamy ranch dressing.
Updated Dec 22, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use cut-up cooked rotisserie or deli chicken for the cooked chicken breast.
  • tip 2
    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

530 Calories, 28g Total Fat, 28g Protein, 42g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
790mg
33%
Potassium
320mg
9%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
12%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
15%
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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