Description
This Gnocchi Antipasto Salad blends tender gnocchi, crisp vegetables, and bold Italian flavors into one vibrant and satisfying dish. Whether you’re hosting friends or enjoying a cozy meal, this salad brings the heart of Italy right to your table.
Ingredients
Scale
- 1 pound gnocchi
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, drained
- 1/2 cup salami or pepperoni, diced (use turkey for a lighter option)
- 1/2 cup black olives, pitted and sliced
- 1/2 red bell pepper, diced
- 1/2 cup fresh basil, chopped
- 1/4 cup red onion, thinly sliced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil, add gnocchi, and cook until they float to the top (about 2-3 minutes). Drain and let them cool.
- While the gnocchi cools, prep your veggies and meats. In a large bowl, combine cherry tomatoes, mozzarella, salami, olives, bell pepper, basil, and red onion.
- Add the cooled gnocchi into the bowl and gently toss everything together.
- In a small bowl, whisk olive oil, red wine vinegar, salt, and pepper. Pour over the salad and toss gently to coat.
- Cover and chill in the fridge for at least 30 minutes to let the flavors blend. Serve cold or at room temperature.
Notes
Try adding toasted pine nuts or walnuts for crunch. Switch up the cheese with feta or goat cheese for a twist. If making ahead, wait to add the dressing until right before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg
Keywords: gnocchi, antipasto, salad, Italian, picnic, quick dinner