CHICKEN-GORGONZOLA PASTA SALAD

Chicken-Gorgonzola Pasta Salad image

Fire-roasted diced tomatoes and Gorgonzola cheese add a flavorful punch to chicken pasta salad topped with creamy ranch dressing.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 12

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 530, Carbohydrate 42 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 0 g