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    Home » Recipes

    Pasta Salad with Blue Cheese and a Raspberry Vinaigrette

    September 23, 2022 by Patti Estep Leave a Comment

    Jump to Recipe
    Partial overhead view of blue cheese pasta salad
    Blue cheese pasta salad in two views. Side view and overhead view.

    Everyone will enjoy this delicious blue cheese pasta salad made with Gorgonzola cheese, candied walnuts, and a light raspberry vinaigrette. The perfect dish to bring to the party or serve to your guests.

    Blue cheese pasta salad in a large blue serving bowl.

    Our favorite Italian restaurant serves a delicious greens salad with blue cheese and candied walnuts so when I was going to a party I tried putting together similar flavors to make a delicious pasta salad.

    Making a Blue Cheese Pasta Salad

    For the pasta, I chose a Cavatappi noodle. You can use any pasta shape you like. I do think a short pasta like penne is better just so you can be sure to get a good portion of all the ingredients. Cavatappi is a good looking pasta similar to fusilli but with ridges that hold the dressing well.

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    Block of Gorgonzola cheese.

    I purchased a good Italian gorgonzola cheese. Gorgonzola is a very creamy blue cheese that still has that great pungent flavor. However, any type of blue cheese would work.

    Gorgonzola cheese broken up into crumbles.

    You can sometimes find blue cheese crumbles in the grocery store, but if not just take a few minutes and crumble it by hand.

    Candied walnut pieces.

    Next comes candied walnuts. Here you melt a little butter and sugar in a non-stick frying pan. Once they are both melted together remove the pan from the stove and toss in the walnuts. Stir quickly and spread on some parchment. Use a fork to break up the walnuts so you don't get too many sticking together.

    Thin slices of quartered zucchini.

    Add in some vegetables. I used thinly sliced zucchini, tomatoes, and red onion. However, you can add in whatever you like such as spinach, broccoli, or pieces of grilled or roasted chicken.

    Raspberry vinaigrette in a mason jar.

    The dressing is a simple raspberry vinaigrette made with raspberry vinegar, light olive oil, dijon mustard, salt, and pepper. Make it in a jar that you can easily shake up before pouring on the salad.

    Start with half of the dressing and see if you to add want more or not.

    Side view of blue cheese pasta salad.

    I love the way it turned out. It's colorful, with lots of interesting flavors and textures, and there's plenty for everyone to share.

    Patti signature

    More Great Salad Recipes

    • Feta Pasta Salad
    • Black Bean Salad
    • Eggplant and Couscous Salad
    • Seafood and Wild Rice Salad
    • Quinoa Salad with Black Beans
    Overhead view of blue cheese pasta salad with candied walnuts, red onion, zucchini, tomatoes, and parsley.
    Blue cheese pasta salad in a large blue serving bowl.

    Blue Cheese Pasta Salad Recipe

    This blue cheese pasta salad is made with Gorgonzola cheese, candied walnuts, and a homemade raspberry vinaigrette dressing.
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Total Time 40 mins
    Course Salad Recipes
    Cuisine American
    Servings 12
    Calories 377 kcal

    Ingredients
      

    • 1 pound short pasta such as Cavatappi shown here or penne - cooked al dente
    • .5 pound gorgonzola cheese crumbled
    • 2 cups grape or cherry tomatoes cut in half
    • 1.5 cups thinly sliced zucchini quarters
    • 1/4 cup red onion slices broken up
    • 2 tablespoons of fresh flat leaf parsley

    Candied Walnuts

    • 1 cup walnut pieces
    • 1/2 cup granulated sugar
    • 2 tablespoons of butter

    Raspberry Vinaigrette

    • 1/2 cup raspberry vinegar
    • 3/4 cup light olive oil or canola oil
    • 1/2 teaspoon dijon mustard
    • salt and pepper to taste

    Instructions
     

    • Slice zucchini into quarters, then into thin bite-sized pieces.
    • Make candied walnut by melting the butter into a skillet.
    • Add sugar and stir until melted.
    • Toss the walnuts in and stir quickly.
    • Spread on a cookie sheet or piece of parchment making sure to break up any clumps.
    • Make the vinaigrette by combining vinegar, oil, dijon mustard, salt, and pepper into a jar. Shake before using.
    • Combine cooked pasta, cheese, candied walnuts, tomatoes, zucchini, red onions, and parsley in a large bowl.
    • Add 1/2 of the raspberry vinaigrette and mix well.
    • Add more dressing if desired.

    Nutrition

    Serving: 1gCalories: 377kcalCarbohydrates: 25gProtein: 8gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 20gCholesterol: 19mgSodium: 265mgFiber: 2gSugar: 14g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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