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