As I was returning from my older son’s cross country meet just in time to run my younger son to swim practice, there was not a whole lot of time for cooking and no leftovers to speak of. As I reached for the eggs–a favorite quick dinner in our house–I spotted a jar of leftover Greeked-Out Gorgonzola.

This dressing is my lighter-but-equally-delicious take on the classic, thick, blue cheese dressing.  As I stared at the jar, I wondered how it might do as a pasta sauce.

As it turned out, this was a happy experiment that is now one more delicious use for a recipe that was an experiment from the start.  As you stir the sauce into the warm noodles, the blue cheese melts and provides a most delicious flavor.  The overall dish is kept in check thanks to the base of Greek yogurt.  Peas are a great add-in.  Sautéed mushrooms would pair perfectly, too.  Add a protein of your choose to make the meal heartier.  I just love it when desperation breeds deliciousness!

Gorgonzola Noodles

This recipe makes four medium-size servings and can easily be doubled or halved. Cooked turkey or ham would be a nice addition to make this a heartier meal.

  • 8 ounces fusilli, gemelli, wide egg noodles or similar pasta of your choice
  • 1/2 cup peas, frozen is fine
  • 1 cup Greek-Out Gorgonzola dressing
  • 1/4 cup olive oil
  • 3/4 cup (a 6-ounce cup) plain Greek yogurt (I use Chobani non-fat for this dressing)
  • 4 ounces blue cheese, crumbled (I often use gorgonzola)
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, minced (if I’m in a hurry, I sometimes skip this)
  • kosher or sea salt and freshly ground pepper
  • 2 tablespoons fresh chives plus extra for garnish
  • buttermilk for thinning to desired consistency (can use regular milk or even water)

  1. For the dressing: In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, and salt and pepper, to taste. I use about a half teaspoon of salt and a few grinds of the pepper mill.
  2. Stir in the blue cheese and chives, then add a little buttermilk to reach your preferred consistency. Three tablespoons of buttermilk creates a a consistency I like for dressing. You may want it just slightly thinner for using as pasta sauce.
  3. Cover and refrigerate at least 1 hour before serving.
  4. Cook the pasta according to the package directions. Drain and return to pot.
  5. Pour in the dressing and the peas and cook over low heat until the peas are warmed and the cheese is melted.
  6. Sprinkle with chopped chives, if desired.


Gorgonzola is one variety of blue cheese. You may use Gorgonzola, Roquefort, Stilton, Maytag or any variety you like. Your favorite pre-crumbled, grocery store brand will work just fine in this recipe, too.

This recipe was happily shared with Sunflower Supper Club’s Weekend Potluck and Mandy’s Recipe Box.


For other recipes using Greeked-Out Gorgonzola, simply click on the following links:

Gorgonzola Tomato Salad

Grilled Romaine and Prosciutto Salad

Grilled Flank Steak with Gorgonzola and Tomato Salsa