Cucina Di Carla
Carla's Pasta
Carla’s Pasta Recipe for Gorgonzola Pacchetti, Pasta Salad

Gorgonzola Pacchetti, Pasta Salad

Carla’s Pasta Recipe for Gorgonzola Pacchetti, Pasta Salad

Serving Size



Bulbs Shaved Fennel
2C. Roasted Beets
2C. Carla’s Pasta Gorgonzola Pacchetti (Thawed)
½ C. Pickled Shallots
2C. Loosely Packed Arugula
3T. Lemon Thyme Vinaigrette (Sub Recipe)
Juice of 1ea. Roasted Lemon
1T. Fresh Thyme
Salt & Pepper To Taste
Pistachio Ground If Wanted



1. Using a Mandolin, shave Fennel ridiculously thin & toss with Roasted Lemon Juice, salt & pepper, set aside.
2. Gently toss the Arugula with the Lemon Vinaigrette to coat.
3. In Center of the Plate, arrange the roasted beets in center of the plate, dispersed evenly between 4 plates.  Then arrange about 2T worth of the shaved fennel on either side & then ½ C. of the Arugula, arrange about 6ea of the Gorgonzola Pacchetti on the plate, garnish with Pickled Shallots & Ground Pistachio if you desire. Serve Immediately.

CHEF'S NOTES: This Salad is absolutely Delicious! And you need to play around with the presentation to make it playful, so if you desire a Structural Build, that’s cool… If you desire something more Abstract, Do that as well!

Main Thing is Have Fun!

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