Gnocchi Pasta Salad
This gnocchi pasta salad recipe is a bright, fresh, and tasty appetizer loaded with chopped veggies, feta cheese, and an easy homemade vinaigrette dressing.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
For the Gnocchi Pasta Salad
- 16 ounces gnocchi
- 8 ounces cherry tomatoes sliced
- 1 medium carrot shredded
- 1 cucumber diced
- 2 cups baby spinach chopped
- 1 cup feta cheese crumbled
For the Dressing
- 1/3 cup olive oil
- 1/4 cup sunflower oil
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon oregano
- 2 cloves garlic pressed or finely minced
- 1/4 teaspoon Himalayan sea salt
Instructions
- Boil a large pot of water, and cook gnocchi according to package instructions. Drain gnocchi under cold water to stop them cooking, then place them back in their cooking pot and toss with a drizzle of olive oil to keep them from sticking. Set aside.
- Dice the cucumber and tomatoes, grate the carrots, chop the spinach, and add all veggies to a bowl.
- In a separate bowl, mix the dressing ingredients together.
- Add the gnocchi and dressing to the bowl and toss well to coat all the ingredients together. Garnish with extra tomatoes and feta cheese if desired.
- Serve room temperature, within 2 hours of making. If gnocchi is refrigerated, it can become hard so I would recommend not refrigerating this salad overnight if possible.
Nutrition
Calories: 415kcalCarbohydrates: 36gProtein: 8gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 22mgSodium: 660mgPotassium: 268mgFiber: 3gSugar: 6gVitamin A: 2968IUVitamin C: 14mgCalcium: 171mgIron: 4mg
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