A simple 3 ingredient pasta salad with a tangy Gorgonzola dressing. Perfect for summer meals. You can cook the pasta in the water you used for the broccoli so there is only one pan to wash.
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Units: US | Metric
- 6 ounces broccoli florets, divided into small sprigs
- 2 cups farfalle pasta
- 2 cooked boneless chicken breasts, cut in bite sized pieces
- 3 1/2 ounces gorgonzola, mashed with a fork
- 1 tablespoon white wine vinegar
- 4 tablespoons extra virgin olive oil
- 1/2-1 teaspoon finely chopped fresh sage
- salt and pepper
- 1Cook broccoli in a large pot of boiling salted water for 3 minutes.
- 2Remove to a colander using a slotted spoon, rinse with cold water, drain and dry on paper towels.
- 3Bring the cooking water back to a boil and cook the pasta according to package directions, drain in a colander and rinse with cold water.
- 4In a large bowl, whisk together the mashed cheese, vinegar, oil, and sage, season with salt and pepper.
- 5Add pasta, chicken and broccoli, toss to combine.
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Nutritional Facts for Chicken and Broccoli Salad with Gorgonzola Dressing
Serving Size: 1 (204 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 517.5
- Calories from Fat 253
- Total Fat 28.2 g
- Saturated Fat 8.5 g
- Cholesterol 65.0 mg
- Sodium 406.9 mg
- Total Carbohydrate 37.8 g
- Dietary Fiber 1.5 g
- Sugars 0.9 g
- Protein 27.8 g
The following items or measurements are not included:
white wine vinegar