Chicken and Broccoli Salad with Gorgonzola Dressing |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Cook broccoli in a large pot of boiling salted water for 3 minutes.
2. Remove to a colander using a slotted spoon, rinse with cold water, drain and dry on paper towels.
3. Bring the cooking water back to a boil and cook the pasta according to package directions, drain in a colander and rinse with cold water.
4. In a large bowl, whisk together the mashed cheese, vinegar, oil, and sage, season with salt and pepper.
5. Add pasta, chicken and broccoli, toss to combine.
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