Pasta Salad with Gorgonzola Dressing

Creamy, tangy, and packed with vibrant flavors, this Pasta Salad with Gorgonzola Dressing is the ultimate crowd-pleaser for summer gatherings or weeknight dinners. Made with perfectly al dente penne pasta, this dish is elevated by a luscious dressing of Gorgonzola cheese blended with Greek yogurt, mayonnaise, and a hint of lemon juice for a refreshing zing. Fresh cherry tomatoes, crisp baby spinach, and red onion add a burst of color and texture, while toasted walnuts provide a satisfying crunch. Drizzle it all with olive oil and let the flavors meld as it chills, making this salad a perfect make-ahead option for busy schedules. Whether served as a side or a standalone dish, this recipe is a delightful balance of creamy, savory, and fresh elements that will leave everyone coming back for seconds.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 350 grams penne pasta
• 100 grams Gorgonzola cheese
• 120 ml plain Greek yogurt
• 60 ml mayonnaise
• 30 ml milk
• 15 ml lemon juice
• 1 clove garlic clove
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 grams cherry tomatoes
• 100 grams baby spinach
• 1 small red onion
• 50 grams walnuts
• 15 ml olive oil

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, about 9-10 minutes. Drain and rinse under cold water to cool, then set aside.

Step 2

While the pasta cooks, prepare the dressing. In a medium bowl, combine the Gorgonzola cheese, Greek yogurt, mayonnaise, and milk. Mash the Gorgonzola with a fork to break it up and mix until smooth.

Step 3

Add the lemon juice, minced garlic clove, salt, and black pepper to the dressing. Mix well, then taste and adjust seasoning if needed. Set aside.

Step 4

Prep the vegetables. Halve the cherry tomatoes, thinly slice the red onion, and roughly chop the baby spinach leaves.

Step 5

Toast the walnuts in a small, dry skillet over medium heat for 3-4 minutes until lightly browned and fragrant. Remove from heat and set aside to cool.

Step 6

In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, spinach, red onion, and toasted walnuts.

Step 7

Drizzle the olive oil over the salad ingredients and toss gently to coat.

Step 8

Pour the Gorgonzola dressing over the pasta salad and mix well until everything is evenly coated.

Step 9

Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Step 10

Serve cold or at room temperature, garnished with a few extra crumbles of Gorgonzola cheese, if desired.

Nutrition Facts

Serving size	(1164.6g)

Amount per serving	% Daily Value*
Calories	2715.1

Total Fat 130.2g	0%
Saturated Fat 30.1g	0%
Polyunsaturated Fat 25.1g
Cholesterol 163.3mg	0%
Sodium 4003.4mg	0%
Total Carbohydrate 307.8g	0%
Dietary Fiber 23.1g	0%
Total Sugars 17.9g
Protein 91.9g	0%

Vitamin D 13.6IU	0%
Calcium 921.0mg	0%
Iron 18.6mg	0%
Potassium 1820.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 13.3%

Carbs: 44.4%