Gorgonzola Pepper Pasta Salad Recipes

GORGONZOLA PEPPER & SAUSAGE PASTA

Steps:

• Cook sausage links according to packaged directions. Slice in half lengh-wise and then into 1/4" slices.
• Bring pot of water to boil.
• Warm oil in large saute pan at medium high heat setting.
• Cook pasta according to directions. I prefer mine cooked to just softer than al dente.
• I slice my onions and peppers in half through the middle, then into quartered strips.
• Add garlic, bring to a simmer.
• Add Sun Dried Tomatoes stirring together with garlic. Add peppers. Cook about two to three minutes tossing ocassionally.
• Add spices, onion, and continue to cook until just tender.
• Add sliced italian sausage and Gorgonzola Cheese, toss together letting cheese start to melt.
• Serve immediately over pasta.

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

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.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

CHICKEN-GORGONZOLA PASTA SALAD

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.