Pasta Salad with Gorgonzola Dressing

READY IN: 3hrs 30mins
Recipe by Kim127

Here's a different pasta salad for your next picnic! Cooking time is chilling time.

Top Review by Hey Jude

Terrific and so versatile! I made as is but I think the veggie list is open to substitutions (zucchini, artichoke, etc.) but the ones in Kim's recipe make this salad SO colorful and this is a very easy salad to put together for a next-day type of thing. We loved this...thanks Kim!

Ingredients Nutrition

  • 1 12 cups fusilli (uncooked)
  • 1 cup broccoli, cut in 1/2 inch pieces
  • 1 cup carrot, cut in 1/2 inch pieces
  • 1 cup yellow squash, cut in 1/2 inch pieces
  • 13 cup red onion, chopped
  • 34 cup mayonnaise
  • 34 cup buttermilk
  • 1 cup crumbled domestic gorgonzola (about 4 oz)


  1. Cook fusilli in boiling water according to package directions.
  2. Drain, rinse under cold water, drain again.
  3. Bring pot of water to boil.
  4. Add broccoli and carrots, cook 1-2 minutes.
  5. Add yellow squash cook another 1-2 minutes.
  6. Drain, rinse under cold water, drain again.
  7. Rinse red onion under cold water, drain.
  8. In a large bowl, stir mayo and buttermilk together.
  9. Stir in Gorgonzola.
  10. Add pasta, veggies and red onion.
  11. Stir to coat.
  12. Refrigerate, covered, for several hours, stirring occasionally.
  13. Serve.

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