Chicken-Gorgonzola Pasta Salad - cooking recipe

Ingredients

7 cups uncooked radiatore, pasta (nuggets, about 19 oz.)
4 1/2 cups cubed cooked chicken breasts (about 20 oz.)
1 (2 1/8 ounce) package precooked bacon, cut up into small pieces (about 15 slices)
1 (14 1/2 ounce) can fire roasted diced tomatoes, drained
2 cups fresh baby spinach leaves, lightly packed
1 (16 ounce) jar refrigerated ranch dressing
1 cup gorgonzola, crumbled (4 oz)
bibb lettuce, if desired (optional)

Preparation

Cook and drain pasta as directed on package.
In a large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach.
Pour dressing over pasta mixture, toss until coated.
Fold in cheese.
Cover and refrigerate until serving.
To serve, line bowl with lettuce and spoon in salad.