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Carla’s Pasta Recipe for Warm Harvest Pear and Gorgonzola Salad

Warm Harvest Pear and Gorgonzola Salad

Precedente
Prossimo
Carla’s Pasta Recipe for Warm Harvest Pear and Gorgonzola Salad

Serving Size

3


Ingredients

In this twist, the classically pear’d gorgonzola and pear salad combines cranberry, pecan, walnut, pumpkin, sunflower seeds and red onion with a honey poppy dressing

 
Salad:
15 oz Gorgonzola Pacchetti package
1 tbsp Extra Virgin Olive Oil
2 large Pears, chopped
1/2 cup Cranberries, dried
1/2 cup Walnuts, chopped
1/4 cup Sunflower Seeds, roasted
1/4 cup Pumpkin Seeds, roasted
1 small Red Onion, chopped
1 tbsp Apple Cider Vinegar
 
 
Dressing:
1/4 cup Extra Virgin Olive Oil
1/4 cup Apple Cider Vinegar
1 tbsp Water, warm
2 tbsp Honey
1 tsp Poppy Seeds


Preparation


Execution

1. Cook the Pacchetti per directions, drain well and toss with 1 tbsp Extra Virgin Olive Oil to coat. (this prevents the pasta from sticking together)
2. After chopping the red onion, toss with 1 tbsp apple cider vinegar and let rest for 2 minutes. (this reduces any strong flavor from the onion)
3. Combine salad ingredients in a large bowl, mixing well.
4. Combine the dressing ingredients in a lidded container or quart zip lock bag, ensure it is properly sealed and shake thoroughly to mix.
5. Mix the pasta and salad ingredients together, taking care not to break the Pacchetti. Mix the dressing into the salad to taste.
 
Serve while warm or refrigerate to serve cold.

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Precedente
Prossimo