Its finally summer, and nothing says summer like pasta salad! With being out of town and starting up my dietetic internship I feel like I haven’t cooked in ages! Pesto Gnocchi Pasta Salad was the perfect solution for dinner. I took this recipe from Cook This Not That; I used store-bought pesto from Whole Foods and leftover whole wheat gnocchi that I had made a month or so ago.
Ingredients
- 1 Tbsp olive oil
- 1 lb green beans
- 1 pint cherry tomatoes
- 16 oz gnocchi
- 1/2 cup pesto
- 8 oz fresh mozzarella (cut into bite-size cubes)
Boil water in a large pot and cook gnocchi until they float to the top of the water (about 5 minutes). Drain and set aside. In a skillet, heat olive oil on medium heat. Add green beans and cook for 6 minutes. Add tomatoes and cook another 10 minutes until veggies are slightly browned and cooked. Add gnocchi, mozzarella, and pesto to vegetables and mix well. Garnish with freshly grates Parmesan cheese if desired and serve!
Use this recipe as a dinner meal or a perfect side dish for your next picnic or cook-out! What’s your favorite pasta salad recipe? Share your recipe with Eat Chic!
Related Posts
00
Arugula Pesto Salad
Arugula Pesto Salad
00Ingredients: 1/2 cup sunflower seeds 4-5 cups arugula 6 Tbsp olive oil Lemon juice from 1/2 a lemon 3 cloves garlic 2 19-oz cans cannellini beans, rinsed and drained 3 cups shredded red cabbage 2/3 cup thinly sliced green onions To make pesto, toast sunflower seeds in dry skillet until lightly browned. Put seeds, arugula, oil, lemon juice, and garlic cloves in food processor. Process...
00
Homemade Whole Wheat Gnocchi
Homemade Whole Wheat Gnocchi
00Happy St. Patrick’s Day! If you have never made your own pasta, this is the easiest pasta to make, and you don’t even need a pasta machine! I served my gnocchi with a delicious side Caesar salad. This meal even included a festive assortment of the color green! Ingredients: 2 cups instant mashed potatoes 2 cups boiling water 2 eggs, beaten 1 1/2 whole wheat flour 1 1/2 all-purpose...
00
Pepper and Bean Pasta Salad
Pepper and Bean Pasta Salad
00In an effort to use up all of my colorful peppers featured in the Importance of Antioxidants post, I threw together this simple, colorful salad. It could easily be eaten for a lunch or used as a side dish for a barbeque or picnic! I thinly sliced one of each color bell pepper — red, green, yellow, orange, and of course my famous purple pepper! I also cut up some carrots and half of a white...
00
Pasta with Sundried Tomatoes
Pasta with Sundried Tomatoes
00Tonights dinner was a delicious take off of How to Cook Everything Vegetarian’s Pasta with Garlic and Oil. Here is what the dish included: About 1 lb whole wheat linguine pasta, cooked according to package directions 1/2 cup olive oil 1 large garlic clove, minced and sauted in a small amount of olive oil 1/2 cup of chopped parsely 3 tbsp pine nuts, toasted 2/3 cup sundried tomatoes 1/4...
About Me
My name is Amari Cheffer and I am a Registered Dietitian, blogger, and food enthusiast! I started blogging back in 2009 to document my lifelong love affair with food and nutrition. I am a licensed Registered Dietitian with a Master's in Nutrition Science from the University of Illinois at Chicago.
Things I hate most include tasteless diet foods, excuses, hopeless weight-loss advice, and quitters. If you have time to breathe, you have time to eat healthy. It's all about problem solving and planning ahead for your one-of-a-kind lifestyle.
Read More