Best 7 Gorgonzola Pepper Pasta Salad Recipes

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Indulge in a culinary journey with our tantalizing Gorgonzola Pepper Pasta Salad, a symphony of flavors that will leave your taste buds dancing. This delectable salad features perfectly cooked penne pasta tossed in a creamy, tangy dressing infused with the bold notes of Gorgonzola cheese and the piquant kick of freshly cracked black pepper. Roasted red peppers add a vibrant sweetness, while sun-dried tomatoes lend a chewy texture and a burst of umami. Crisp red onions provide a sharp contrast, and fresh parsley brings a touch of herbaceousness. With three additional variations - a sun-dried tomato pesto version, a spicy arugula version, and a creamy avocado version - this recipe offers a versatile foundation for culinary exploration. Embark on a flavor adventure and discover your perfect pasta salad match!

Let's cook with our recipes!

GORGONZOLA PEAR SALAD



Gorgonzola Pear Salad image

This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 10

1/3 cup white wine vinegar
1 can (15 ounces) pear halves, drained
1/2 teaspoon salt
1/3 cup olive oil
6 cups torn mixed salad greens
2 medium pears, chopped
1 medium tomato, seeded and finely chopped
3/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
Coarsely ground pepper, optional

Steps:

  • For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

Nutrition Facts :

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD



Gorgonzola and Prosciutto Tortellini Salad image

There's an amazing Italian grocery store near me, which has some amazing pasta salads. They are not cheap, but they are delicious. My favorite one is the Gorgonzola and prosciutto pasta salad. This is my clone of it and it tastes exactly like theirs when tasted side by side.

Provided by AUSTAD

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

2 ounces prosciutto
1 pound frozen tortellini
½ cup extra-virgin olive oil
¼ cup white wine vinegar
2 large cloves garlic, minced
1 ½ teaspoons dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup finely crumbled Gorgonzola cheese
¼ cup minced green bell pepper
¼ cup minced red bell pepper
¼ cup minced red onion

Steps:

  • Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
  • Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
  • Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 27.6 g, Cholesterol 42 mg, Fat 24.2 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 526.7 mg, Sugar 2 g

GORGONZOLA PASTA



Gorgonzola Pasta image

A really simple pasta dish made with easy gorgonzola cream sauce. Rich, comforting bowl food, ready in 15 minutes.

Provided by Nicky Corbishley

Categories     Dinner

Time 15m

Number Of Ingredients 14

400 g (14oz) penne pasta ((or you favourite pasta shapes))
2 tbsp unsalted butter
1 banana shallot (peeled and finely chopped (or use 1/2 small onion))
2 cloves minced garlic
150 ml (1/2 cup + 2tbsp) double (heavy) cream
125 g (4 1/2 oz) Gorgonzola cheese (crumbled or roughly chopped)
2 tbsp finely grated (shredded) parmesan
3 tbsp chopped fresh parsley
1/8 tsp salt
1/4 tsp black pepper
1 tbsp finely grated (shredded) parmesan
1 pinch black pepper
1 tbsp chopped fresh parsley
2 tbsp chopped toasted walnuts ((simply dry-fry them in a frying pan for 1-2 minutes until lightly browned).)

Steps:

  • Cook the pasta in boiling water as per the cooking instructions, until al dente.
  • Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
  • Add the minced garlic and cook for a further 1 minute.
  • Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
  • By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
  • Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
  • Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

Nutrition Facts : Calories 719 kcal, Carbohydrate 79 g, Protein 23 g, Fat 35 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 93 mg, Sodium 640 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

PENNE PASTA WITH TOMATOES AND GORGONZOLA



Penne Pasta With Tomatoes and Gorgonzola image

This is a great pasta dish if you like Gorgonzola cheese. Combined with the tomatoes and basil, it makes a wonderful dish. We enjoy it with a crisp green salad, or spinach salad, and garlic sticks.

Provided by Miss Annie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, chopped
1 (14 ounce) can Italian plum tomatoes, drained and chopped
1/2 cup chopped fresh basil or 1 tablespoon dried basil, crumbled
1/2 cup butter, room temperature
6 ounces gorgonzola
1 lb penne pasta
1 cup grated romano cheese or 1 cup parmesan cheese

Steps:

  • Heat oil in a large heavy skillet over medium heat.
  • Add chopped onion and garlic and saute until clear, about 8 minutes.
  • Stir in chopped tomatoes and basil.
  • Cook until mixture thickens, stirring occasionally, about 20 minutes.
  • Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
  • Cook pasta until just tender, but still firm to the bite; drain well.
  • Return pasta to pot.
  • Whisk Gorgonzola mixture into tomato sauce.
  • Add sauce to pasta and stir to coat.
  • Season with salt and pepper to taste.
  • Sprinkle with cheese and serve.

PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

GORGONZOLA CHEESE SALAD



Gorgonzola Cheese Salad image

Absolutely to die for!

Provided by PIPPYMOE

Categories     Salad     Green Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

8 ounces Gorgonzola cheese, crumbled
½ teaspoon dried oregano
1 clove garlic, crushed
½ teaspoon dried tarragon
½ teaspoon dried basil
⅓ cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
¼ cup walnuts

Steps:

  • Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
  • In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 5.4 g, Cholesterol 32.4 mg, Fat 23.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 296.7 mg, Sugar 2.1 g

PASTA WITH GORGONZOLA AND ARUGULA



Pasta With Gorgonzola and Arugula image

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Provided by Mark Bittman

Categories     dinner, pastas, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons butter
1/2 pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
Salt and pepper

Steps:

  • Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
  • Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
  • Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients for the best flavor. Fresh herbs, ripe vegetables, and a good quality cheese will make all the difference.
  • Don't overcook the pasta. Cook it until it is al dente, or slightly firm to the bite.
  • If you can't find gorgonzola cheese, you can substitute another blue cheese, such as Roquefort or Stilton.
  • Add the dressing to the pasta salad just before serving. This will prevent the pasta from becoming soggy.
  • Serve the pasta salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Gorgonzola pepper pasta salad is a delicious and easy-to-make dish that is perfect for a summer party or potluck. With its creamy, tangy dressing and flavorful combination of ingredients, this salad is sure to be a hit. So next time you're looking for a refreshing and flavorful pasta salad recipe, give this one a try. You won't be disappointed!

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