Pesto Gnocchi Pasta Salad

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.


Pesto Gnocchi Pasta Salad

vegetarian, soy-free, peanut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free


  • 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!

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