Easy Antipasto Gnocchi Salad
Easy Antipasto Gnocchi Salad is a bold, Italian-inspired dish that’s easy to whip up! Packed with gnocchi, salami, mozzarella, and zesty dressing—perfect for potlucks!
Are you ready for the perfect summer pasta salad?
Get ready to fall in love with Easy Antipasto Gnocchi Salad, a colorful, flavor-packed dish that brings the bold tastes of an Italian antipasto platter to your table but in salad form!
This clever twist swaps out traditional spiral pasta for pillowy gnocchi, tossing them with classic Mediterranean goodies like olives, salami, and cheese in a zesty dressing. It’s a make-ahead marvel that’s perfect for potlucks, picnics, or a quick weeknight meal.
The Antipasto Inspiration
Antipasto, meaning “before the meal” in Italian and is all about variety. Picture cured meats, tangy pickles, and creamy cheeses. This salad captures that spirit but makes it heartier with gnocchi. It’s like your favorite charcuterie board, but in a bowl form.
Why It’s a Go-To
This gnocchi salad is your ticket to stress-free entertaining or meal prep. It comes together quickly, holds up beautifully in the fridge, and tastes even better as the flavors meld. Whether you’re serving it as a main dish with crusty bread or a side for grilled meats, Easy Antipasto Gnocchi Salad brings bold, sunny vibes to any occasion. OH! A few more pasta salads that are worth making as well: Deviled Egg Chickpea Pasta Salad, Easy Pizza Pasta Salad, or Crispy Chicken & Cucumber Salad.
Ingredients Used to Make Easy Antipasto Gnocchi Salad
Here’s what typically goes into this crowd-pleasing salad:
- Gnocchi
- Bacon
- Olives
- Salami
- Pepperoni
- Marinated artichokes
- Red onion
- Mozzarella balls
- Basil
- Dried Oregano
- Olive oil
- Kosher salt and pepper
- Red wine vinegar
- Garlic
How to Make Easy Antipasto Gnocchi Salad
Easy Antipasto Gnocchi Salad is quick to prepare, perfect for potlucks or weeknight meals, and bursting with bold, Mediterranean tastes. Here’s how to whip it up in your kitchen:
- Bring a large pot of water to a boil and cook the gnocchi according to package instructions. Remove the gnocchi from the pot using a slotted spoon and transfer to a paper towel-lined plate.
- In a large skillet pre-heated to medium heat add the bacon. Cook the bacon until crispy and the fat has rendered about 4 to 5 minutes. Using a slotted spoon, transfer the bacon to the plate lined with a paper towel. Leave the bacon in the skillet.
- Return the skillet with the bacon fat to medium heat and add the gnocchi. Toss the gnocchi in the bacon fat until lightly golden. Remove the gnocchi and place in a large mixing bowl to cool slightly.
- In a small mixing bowl whisk together the olive oil, garlic, red wine vinegar, ½ tsp kosher salt, ½ tsp ground pepper, 1 tsp dried oregano, and 3 tbsp fresh chopped basil.
- Add red onion, olives, salami, pepperoni, artichokes, bacon and mozzarella balls to the gnocchi. Drizzle the top with the vinegar mixture and toss to combine. Serve and enjoy!
Variations of Easy Antipasto Gnocchi Salad
Here are some exciting variations to keep this salad fresh and fun.
Pesto Antipasto Gnocchi Salad: Swap half the olive oil in the dressing for 2 tablespoons of basil pesto, reducing the Italian seasoning to avoid overpowering. Add a handful of baby spinach or arugula for a peppery green boost.
Spicy Chorizo Antipasto Salad: Replace the salami with diced or crumbled chorizo (½-1 cup, cooked and drained). Amp up the heat with extra red pepper flakes in the dressing and include sliced jalapeños or spicy pepperoncini.
Vegetarian Antipasto Gnocchi Salad: Skip the salami and double up on veggies like roasted zucchini or eggplant. Add ¼ cup of chickpeas or white beans for protein and heartiness.
Greek-Inspired Antipasto Salad: Swap mozzarella for crumbled feta and black olives for Kalamata. Add diced cucumber (½ cup) and a teaspoon of dried oregano to the dressing.
Proper Storing
Here’s how to store it for short-term enjoyment:
Refrigeration: Ideal Short-Term Storage: Let the salad cool to room temperature (within 2 hours of prep), then transfer it to an airtight container or cover the mixing bowl tightly with plastic wrap. It’ll stay fresh for 3-5 days.
Freezing: Not ideal given the nature of all the ingredients.
Easy Antipasto Gnocchi Salad
Ingredients
- 1 lb Gnocchi
- 3 slices Bacon, chopped
- 3 tbsp Olive oil
- 1 clove Garlic, minced
- 2 tbsp Red wine vinegar
- 1 tbsp Fresh chopped basil
- 1 tsp Dried oregano
- 1/2 tsp Kosher salt
- 1/2 tsp Ground pepper
- 1/2 cup Pitted, sliced kalamata olives
- 3/4 cup Mozzarella pearls
- 1/2 cup Chopped marinated artichokes hearts
- 1/2 cup Sliced pepperoni
- 1/2 cup Sliced salami
- 1/2 cup Sliced red onion
Instructions
- Bring a large pot of water to a boil and cook the gnocchi according to package instructions. Remove the gnocchi from the pot using a slotted spoon and transfer to a paper towel-lined plate.
- In a large skillet pre-heated to medium heat add the bacon. Cook the bacon until crispy and the fat has rendered about 4 to 5 minutes. Using a slotted spoon, transfer the bacon to the plate lined with a paper towel. Leave the bacon in the skillet.
- Return the skillet with the bacon fat to medium heat and add the gnocchi. Toss the gnocchi in the bacon fat until lightly golden. Remove the gnocchi and place in a large mixing bowl to cool slightly.
- In a small mixing bowl whisk together the olive oil, garlic, red wine vinegar, ½ tsp kosher salt, ½ tsp ground pepper, 1 tsp dried oregano, and 1 tbsp fresh chopped basil.
- Add red onion, olives, salami, pepperoni, artichokes, bacon and mozzarella balls to the gnocchi. Drizzle the top with the vinegar mixture and toss to combine. Serve and enjoy!
