Gorgonzola Pasta Salad
Posted on: January 23, 2018

Gorgonzola Pasta Salad
Serves 6 to 8

1 (9-ounce) bag tricolor spiral pasta (about 3 cups)
1 (5-ounce) container Gorgonzola cheese (see Note)
1 cup chopped cooked crispy bacon
3 tablespoons chopped fresh basil
1 cup seeded and chopped cherry tomatoes
¹⁄³ cup olive oil
¹⁄³ cup red wine vinegar
2 tablespoons lemon juice
Salt and black pepper
Italian seasoning

Fill a large pot with lightly salted water and bring to a boil over
medium-high heat. Once the water is boiling, stir in the pasta and
return to a boil. Cook the pasta, uncovered, until al dente, about 11
minutes. Drain the pasta, then quickly add your Gorgonzola cheese
to the pot, stirring well. You want the pasta hot so that the cheese
melts with the pasta. Add your bacon, basil, tomatoes, olive oil,
vinegar, lemon juice, and salt and pepper and mix well. Stir in the
Italian seasoning to your liking. We believe you become a chef
when you no longer need measuring cups and you just add to taste
to see how you like it!

Note: You can substitute feta cheese for Gorgonzola and also add
olives if you like. You can also grill up some pancetta or prosciutto,
crumble it, and throw that in, too. There are many different ways to
make this recipe.


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