I found this salad a while ago by watching The Sandwich King, of all things. I know that recently I talked about how I’ve grown to dislike the show, but this recipe is a winner. The dressing is sweet, but not too sweet. The bacon and cheese really complement each other. I also love the addition of the pasta. I’ve made it a few times, most recently to add to my Easter brunch. It’s the perfect salad for a large crowd, but it can also easily be halved. The original recipe calls for less dressing, but I double the dressing (the recipe listed reflects that) because it just isn’t enough for the amount of salad.
The gorgonzola really adds something to the salad. I know that it’s like blue cheese, either you like it or you don’t. I’m not a fan of blue cheese, but a small amount of gorgonzola really adds a lot of punch to this salad. The dressing is super easy to make and would be a great marinade on chicken or pork. Make extra and keep it in the fridge, but just make to sure you don’t forget about it.
- 1 lb Bacon, cooked and chopped
- 2 C Ditalini Pasta, cooked and cooled
- 1 C Gorgonzola
- 2 Hearts Romaine, chopped
- 1/2 Small Red Cabbage, chopped
- 4 Roma Tomatoes, chopped
- 1/2 small Red Onion, chopped
- 1 C Red Wine Vinegar
- 4 T Honey
- 2 t Italian Seasoning
- 4 Garlic Cloves, chopped
- 1 C Olive Oil
- Salt and Pepper to taste
In a large bowl, combine the bacon, pasta, romaine, cabbage, tomatoes, red onions and gorgonzola.
For the dressing, place the vinegar, honey, Italian seasoning, garlic, and salt and pepper in a blender. While the machine is running, slowly add the olive oil until the dressing is combined. Adjust the oil if necessary.
Right before serving, add the dressing and toss together until well coated.
Serves 8 to 10.