We combined tender smoked chicken with crumbled gorgonzola, a bright homemade Greek-style vinaigrette, and crisp fresh vegetables to create this Smoked Chicken Gorgonzola Pasta Salad. It’s hearty enough to serve as a main for a casual lunch or light dinner, and it also makes a flavorful side for barbecues, potlucks, and family gatherings.
Smoked Chicken Gorgonzola Pasta Salad
Pasta salads can be more than a side dish—especially in warm weather when a single bowl packed with protein, vegetables, and a tangy dressing makes an easy meal. This version features smoky chicken thighs, farfalle pasta, juicy cherry tomatoes, crisp cucumber, olives, and bold gorgonzola for a satisfying mix of textures and flavors.
The recipe is adaptable: swap the smoked chicken for steak, chicken breast, or sautéed shrimp if preferred. Pasta salads are also perfect for using up odds and ends from the fridge, so feel free to experiment with the vegetables and cheeses you have on hand.
This salad benefits from sitting in the refrigerator for a few hours or overnight so the dressing can meld into the pasta and vegetables, making it an ideal make-ahead option for busy days or entertaining.
Recipe Shopping List
If you need to pick up a few items before cooking, here’s what this recipe calls for. Refer to the recipe section below for exact amounts.
- Boneless skinless chicken thighs (or preferred protein)
- Farfalle (bow-tie) pasta
- Cherry tomatoes
- Assorted olives, sliced
- English cucumber
- Gorgonzola cheese crumbles (or a substitute)
- Grated Parmesan cheese
- Fresh oregano (or parsley)
- Vinaigrette-style salad dressing (Greek vinaigrette recommended)
- Salt, pepper, and Greek seasoning
How to Make This Recipe (Overview)
Below is a concise overview of the steps so you can see what’s involved. For best results, follow the full recipe and allow time for the salad to chill before serving.
- Preheat and prepare: Preheat your smoker or grill to 200°F and bring a large pot of water to a boil for the pasta.
- Season and smoke: Season the chicken thighs with salt, pepper, and Greek seasoning. Smoke the thighs for 1–2 hours, or until they reach an internal temperature of 165°F. Let rest, then dice.
- Cook the pasta: Boil the farfalle until al dente, drain, and rinse under cold water to stop cooking and cool the noodles.
- Toss everything together: In a large bowl combine the noodles, cherry tomatoes, sliced olives, diced cucumber, crumbled gorgonzola, chopped oregano, and vinaigrette. Toss to coat, then fold in the diced smoked chicken and sprinkle with grated Parmesan.
- Chill and serve: Refrigerate for a few hours to let the flavors meld. Stir before serving and add extra dressing if you prefer a saucier salad.
Recipe FAQ
How should leftovers be stored? Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb dressing over time, so keep extra dressing on hand to refresh the salad before serving.
Can I substitute the gorgonzola? Absolutely. Bleu cheese, feta, or another crumbly cheese work well. Choose a cheese you enjoy—there are no strict rules with pasta salad.
Make-ahead tips: Prepare the components ahead of time (smoke the chicken and chop vegetables) and assemble the salad on the day you plan to serve it. Chilling for a few hours improves flavor.
Try a homemade Greek vinaigrette with this salad for a bright, tangy finish.
More Pasta Salad Recipes
If you enjoy this dish, consider variations such as:
- Ham and Pea Pasta Salad
- Caprese Pasta Salad
- BLT Pasta Salad
- Grilled Caesar Pasta Salad
- Salmon Orzo Pasta Salad
- Greek Pasta Salad
- Tuna Dilly Pasta Salad
Serve This With
- Smoked brisket
- Smoked pork ribs
- Pulled pork sandwiches
- Shredded beef BBQ sandwiches
- Smoked chicken thighs
- Chicken lollipops or wings
- Smoked pork loin
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Recipe Card
Yield: 8 servings
Smoked chicken thighs lend a savory, smoky note to this tangy, cheesy pasta salad. It’s substantial enough to be a meal but pairs beautifully with a summer barbecue.
Times
- Prep time: 15 minutes
- Cook time: 20 minutes (plus smoking time for chicken)
- Total time: 35 minutes active (plus smoking and chilling time)
Ingredients
Chicken
- 2 boneless skinless chicken thighs
- 1 tablespoon Greek seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta Salad
- 1 pound farfalle pasta
- 1 cup cherry tomatoes, halved
- 1 cup assorted olives, sliced
- 1 cup diced English cucumber
- ½ cup gorgonzola cheese crumbles
- 1 tablespoon fresh oregano, chopped
- 1 cup vinaigrette-style salad dressing
- ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil and preheat your smoker or grill to 200°F.
- Season the chicken with salt, pepper, and Greek seasoning. Smoke for 1–2 hours, or until the internal temperature reaches at least 165°F. Remove, let rest, then dice into bite-sized pieces.
- Cook the farfalle until al dente, drain, and rinse under cold water to cool.
- In a large bowl, combine the cherry tomatoes, olives, diced cucumber, crumbled gorgonzola, and chopped oregano. Add the vinaigrette and toss to coat the vegetables evenly. Mix in the cooked pasta, then fold in the diced smoked chicken. Top with grated Parmesan.
- Refrigerate for a few hours to allow flavors to meld. Stir before serving and add more dressing if desired.
Recommended Tools & Ingredients
- Greek seasoning blend
- Pellet smoker or smoker grill (optional for smoky chicken)
- Farfalle pasta
Nutrition (per serving, estimated)
Calories: 290 | Total Fat: 16g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 654mg | Carbohydrates: 24g | Fiber: 2g | Sugar: 4g | Protein: 13g
Nutrition data provided here is an estimate.