Summer Vegetable Gnocchi Salad

Summer Vegetable Gnocchi Salad

from eatingwell.com
Salad
40 min
4 servings
445 kcal / serving

Serve this easy riff on pasta salad when it's warm and the gnocchi is nice and tender and the fresh-off-the-fire grilled veggies are more flavorful.

Ingredients

  • 1package whole-wheat gnocchi
  • 1 smalleggplant, sliced lengthwise into 1/2-inch planks
  • 1 mediumzucchini, sliced lengthwise into 1/2-inch planks
  • 1 mediumyellow squash, sliced lengthwise into 1/2-inch planks
  • 1 earcorn, husked
  • ½ mediumred onion, cut into 1/2-inch-thick rings
  • 4 tablespoonsextra-virgin olive oil, divided
  • 2 tablespoonsbalsamic vinegar
  • 2 tablespoonschopped fresh basil
  • 2 clovesgarlic, grated
  • ½ teaspoonground pepper
  • ¼ teaspoonsalt
  • ½ cupcrumbled feta cheese

Directions

  1. 1

    Preheat grill to medium-high.

  2. 2

    Boil 16 ounces of gnocchi according to package directions. Drain.

  3. 3

    Meanwhile, brush 1/2-inch plank slices from 1 eggplant, 1 zucchini and 1 squash, plus 1 ear of corn and 1/2 onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.

  4. 4

    Whisk the remaining 2 tablespoons oil, 2 tablespoons vinegar, 2 tablespoons basil, 2 garlic cloves, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with 1/2 cup feta.