The weather is getting hot! How are you curbing your hunger? How about a fresh, new pasta salad?!
Gnocchi is a form of pasta that is a slightly healthier alternative than traditional white pasta- which is another major perk to this recipe! Pasta is made from grain, one of the basic food groups in a healthy diet but can be made from potatoes and eggs. It’s a good source of energy and can give you fiber, too, if it’s made from whole grain – which can help with stomach problems and may help lower cholesterol in the body!
With the addition of fresh veggies and a low sodium/calorie dressing, this dish is filling and jam packed with nutrients.
Some benefits include:
- Helps lower cholesterol.
- Can help moderate blood sugar levels.
- Aide in weight loss by keeping you feeling full- thanks to fiber and healthy fats.
- An added boost of protein- if gnocchi is made with egg!
- Makes a great recovery meal, to help mend sore muscles and energy!
Looking to spice up your summer lunch or dinner? Here’s the recipe:
Vegetable Gnocchi Salad
total time: 40 mins
Serving Size: 2 Cups
Per Serving: 445 calories; 19 g total fat; 4.4 g saturated fat; 13 mg cholesterol; 691 mg sodium. 921 mg potassium; 60.1 g carbohydrates; 9.1 g fiber; 12 g sugar; 13 g protein
Ingredients
- 1 (16 ounce) package whole-wheat gnocchi
- 1 small eggplant, sliced lengthwise into 1/2-inch planks
- 1 medium zucchini, sliced lengthwise into 1/2-inch planks
- 1 medium yellow squash, sliced lengthwise into 1/2-inch planks
- 1 ear corn, husked
- ½ medium red onion, cut into 1/2-inch-thick rings
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, grated
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ½ cup crumbled feta cheese
Instructions
- Preheat grill to medium-high.
- Boil gnocchi according to package directions. Drain.
- Meanwhile, brush eggplant, zucchini, squash, corn and 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.
- Whisk the remaining 2 tablespoons oil, vinegar, basil, garlic, pepper and salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with feta.
