Gnocchi pasta pesto potato salad

Most people consider Memorial Day weekend the kickoff of summer fun – I consider it the kickoff of summer food. Sadly, many weekend BBQs are the same thing: floppy hot dogs, crushed potato chips, runny baked beans, pasta/potato salad slathered in mayo…blech. I hate it all. But no one wants to go to a BBQ empty-handed, or leave with an empty stomach – so go with this gnocchi pasta pesto potato salad, and no one will leave with an empty stomach.

This dish is an awesome addition to any table – using gnocchi in place of traditional pasta makes it a great pasta/potato salad hybrid, and all the veggies bring a light and refreshing feel to something that’s usually a heavy-handed gut bomb. Plus, using pesto as a dressing means it can sit out for longer than your average salad. Not that it will last that long. (It did not, in fact, last long at all – hence the only photo being in the creation stage.)

 

Gnocchi pasta salad
It’s pasta salad. And potato salad. And pesto. And delicious.

You’ll need:

  • 1 pound packaged gnocchi, cooked
  • 1 cup pesto
  • 1 pint grape tomatoes or ½ cup chopped sun-dried tomatoes
  • 1 can artichoke hearts, drained
  • ½ large red onion, thinly sliced
  • 2 red, yellow or orange bell peppers, chopped
  • 1 seedless cucumber, diced
  • Parmesan cheese, shaved with vegetable peeler

Get cooking:

Combine ingredients in large bowl, toss to coat with pesto. Refrigerate for 30 minutes. Serve cold or room temperature.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s