The Cucina di Carla Story

Warm Harvest Pear and Gorgonzola Salad

Serves 3
The Cucina di Carla Story



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



15 oz - Gorgonzola Pacchetti package

1 tbsp - Extra Virgin Olive Oil

2 large - Pears, chopped

½ cup - Cranberries, dried

½ cup - Walnuts, chopped

¼ cup - Sunflower Seeds, roasted

¼ cup - Pumpkin Seeds, roasted

1 small - Red Onion, chopped

1 tbsp - Apple Cider Vinegar


¼ cup - Extra Virgin Olive Oil

¼ cup - Apple Cider Vinegar

1 tbsp - Water, warm

2 tbsp - Honey

1 tsp - Poppy Seeds

The Cucina di Carla Story


  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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