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Blue Cheese chicken pasta salad

Blue Cheese chicken pasta salad

4 servings
Starchy Cheesy


Blue Cheese dressing

  • 5 oz Castello® Crumbled Blue
  • ⅓ cup sour cream
  • ⅓ cup buttermilk
  • ¼ cup mayonnaise
  • 1 tbsp white wine vinegar
  • ½ tsp dry mustard
  • ½ tsp garlic powder
  • ¼ tsp worcestershire sauce
  • ¼ tsp ground black pepper


  • 6 cups cooked and drained tomato penne pasta
  • 3 cups cooked, shredded white chicken breasts
  • 1 cup Castello® Crumbled Blue cheese dressing (from recipe above)
  • 1 cup coarsely chopped red onions
  • 1 cup red grapes halved
  • 1 tsp tarragon
  • 1 pinch salt
  • ½ tsp ground black pepper
  • 0.5 to 1 cup walnuts (optional)


1. For the Blue Cheese dressing: Add sour cream, buttermilk, mayonnaise and white wine vinegar into a medium-size bowl and stir until thoroughly mixed.

2. Season with dry mustard, garlic powder, Worcestershire and black pepper. Fold in Castello® Crumbled Blue cheese and set aside.

3. For the Salad: Cook pasta per instructions, drain and set aside.

4. Prep by chopping red onion and red grapes and set aside.

5. Add pasta, chicken and onions to a medium-size bowl and toss until thoroughly mixed.

6. Top with dressing and season with tarragon, salt and pepper. Gently fold in red grapes. Add walnuts if desired.