Lunch
Chicken Gorgonzola Pasta Salad
Description
Fire-roasted diced tomatoes and Gorgonzola cheese add a flavorful punch to chicken pasta salad topped with creamy ranch dressing.
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
Directions:
- Cook and drain pasta as directed on package.
- 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.
