Gorgonzola Chicken Pasta Salad Recipe with Creamy Blue Cheese Dressing

Make this gorgonzola chicken pasta salad using shredded rotisserie chicken and a creamy homemade gorgonzola dressing that ties everything together. It’s bright, tangy, and perfect for potlucks or weeknight dinners.

Chicken Pasta Salad with Gorgonzola

This chicken pasta salad combines simple ingredients for big flavor. The homemade gorgonzola dressing is tangy and rich — you can make it ahead to save time.

Featured Ingredients

For the dressing

• Crumbled gorgonzola cheese
• Mayonnaise
• Sour cream
• Minced garlic
• Salt & pepper
• Apple cider vinegar
• Olive oil

For the salad

• Conchiglie pasta (or your favorite noodle)
• Shredded rotisserie chicken
• Fresh spinach
• Bacon, cooked and crumbled
• Cherry tomatoes, halved

How to Make Gorgonzola Chicken Pasta Salad

Make the dressing

Combine the mayonnaise, sour cream, minced garlic, salt, pepper, apple cider vinegar, olive oil, and crumbled gorgonzola in a medium bowl. Whisk until smooth and taste to adjust seasoning. You can make this a day ahead for best flavor.

Cook the pasta

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the noodles.

Assemble the salad

In a large bowl, combine the cooled pasta, shredded chicken, fresh spinach, crumbled bacon, and halved cherry tomatoes. Toss gently, then pour in the gorgonzola dressing and mix until everything is evenly coated.

Chill & serve

Refrigerate the salad for at least 30 minutes before serving so the flavors meld. Serve chilled or at cool room temperature.

Easy Ingredient Swaps

Pasta: Use any short pasta you like — shells, rotini, or penne all work well.

Dressing shortcut: If you’re short on time, store-bought blue cheese dressing can substitute for homemade gorgonzola dressing.

Tomatoes: Grape tomatoes or sliced larger tomatoes (seeds removed) are great alternatives.

Chicken: Rotisserie chicken is convenient, but any cooked shredded chicken will do.

Serving Suggestions

This gorgonzola chicken pasta salad is a versatile side that pairs especially well with grilled meats and seafood. It also makes a hearty picnic or potluck dish.

• Grilled flank steak
• Grilled shrimp
• Grilled salmon
• Grilled chicken thighs

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, refresh the salad with extra sliced tomatoes or a handful of fresh spinach if needed.

Gorgonzola Chicken Pasta Salad

Make this gorgonzola chicken pasta salad with rotisserie chicken and a tangy homemade dressing you’ll love.

By: Emily Richter

Prep: 20 mins

Cook: 10 mins

Servings: 8

Ingredients

Gorgonzola Dressing

• ½ cup mayonnaise
• ½ cup sour cream
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon cracked black pepper
• 2 tablespoons apple cider vinegar
• ¼ cup olive oil
• 5 oz. crumbled gorgonzola cheese

Salad

• 8 oz. dried conchiglie pasta (or favorite pasta)
• 12 oz. shredded rotisserie chicken
• 2 cups fresh spinach
• 8 strips cooked bacon, crumbled
• 1 cup cherry tomatoes, halved

Instructions

Gorgonzola Dressing

• Place all dressing ingredients in a medium bowl and mix until combined. Set aside or refrigerate overnight.

Salad

• Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and rinse with cold water.
• In a large bowl, combine pasta, chicken, spinach, bacon, and tomatoes. Toss gently, then add dressing and mix to coat.
• Refrigerate at least 30 minutes before serving so flavors meld. Serve chilled.

Tips & Notes

• If you make the dressing ahead of time, you can skip refrigerating the assembled salad before serving; chilling helps the flavors blend if the dressing is freshly made.

Nutrition

Calories: 459 kcal,
Carbohydrates: 24 g,
Protein: 23 g,
Fat: 30 g,
Fiber: 1 g,
Sugar: 2 g

Nutrition information is an approximation.