This weekend two of my aunts hosted a bridal shower for me in my hometown. The theme was “time” and everything from the months of the year that were assigned to each guest for their gift, a jar of “dates” in which everyone wrote their perfect date for Marc and I, to the spring of “thyme” that was around each place setting. The shower was perfect in every way and I can’t believe there was so much work into a party for me. How did I get so lucky?!
The night before the shower, my mom had a BBQ at her new house for our family. When she asked if I had a good side dish to make, I knew exactly what to make. I had made this pasta salad a couple weeks ago when Marc and I went on our picnic and couldn’t wait to make it again. The inspiration for this pasta salad comes from one of our favorite local cafes, D’Amico and Sons. Marc orders it every single time we go, and every single time he says “you should figure out how to make this.” To which I reply, “right away, dear.” Not.
Months later I google searched, took a look at the ingredients on the pre-packaged containers of the salad, and took a shot at making my fiance’s pasta salad dream come true. Marc said I nailed it and I have to say, I do to. I even think it turned out better the second time I made it.
The creamy and tangy gorgonzola dressing gets caught in all of the twists and turns of the rotini pasta, and pairs perfectly with the smoky bacon and hearty chicken. One thing I will do differently the next time I make this is to mix the dressing with the pasta immediately before serving, instead of mixing them hours or a day ahead of serving. The pasta tends to soak up the dressing, and I enjoyed my taste-testing bites much more as it was creamier than it was the next day. Take this to your next BBQ…you won’t be disappointed!
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