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Gorgonzola Chicken Pasta Salad

This Blue Cheese Chicken Pasta Salad is so perfect for summer! Served chilled with plump, juicy, red grapes, savory chicken, red onions, blue cheese dressing and blue cheese crumbles will make it your new favorite summer salad to be enjoyed on a warm day!
Course: Salad
Author: Kristi


Blue Cheese Dressing

  • 5 ounces crumbled Danish Blue Cheese Castello preferred
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper


  • 6 cups cooked and drained Tomato Penne Pasta
  • 3 cups cooked shredded white chicken breast
  • 5 ounces crumbled Danish Blue Cheese Castello preferred
  • 1 cup Blue Cheese dressing from recipe above
  • 1 cup coarsely chopped red onion
  • 1 cup red grapes halved
  • 1 teaspoon tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • **optional 1/2 to 1 cup walnuts optional


Blue Cheese Dressing

  • Add sour cream, buttermilk, mayonnaise and white wine vinegar into a medium-size bowl and stir until thoroughly mixed. Season with dry mustard, garlic powder, Worcestershire and black pepper. Fold in crumbled Danish Blue Cheese. Set aside


  • Cook pasta per instructions, drain and set aside.
  • Prep by chopping red onion and red grapes and set aside.
  • Add pasta, chicken and onions to a medium-size bowl and toss until thoroughly mixed. Top with Blue Cheese dressing and season with tarragon, salt and pepper. Gently fold in red grapes. Add walnuts if desired.


*Walnuts in this recipe is absolutely fabulous. I left them out (so you won't see the in the photos) because of friends who are allergic! If you have no nut restrictions, add them for amazing flavor!