Ingredients
- 1 lb Anna Gnocchi
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
- 1 jar Cento Imported Chefs Select Pitted Olives (11.6 oz)
- 1 can Cento Artichokes in Brine 5-7 (14 oz), halved
- 1/2 cup Salami, cubed
- 1/2 cup Mozzarella Pearls
- 1 tsp Cento Garlic Paste in a Tube
- 2 tbsp Cento Red Wine Vinegar
- 1/3 cup Cento Imported Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 1/2 tsp Cento Crushed Red Pepper
- 2 tbsp Fresh Parsley, finely chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook gnocchi pasta until al dente, then drain and rinse under cold water to stop the cooking. Set aside to cool. In a small bowl, whisk together garlic paste, red wine vinegar, Dijon mustard, red pepper flakes, and olive oil until emulsified. In a large mixing bowl, combine gnocchi with sun dried tomatoes, olives, artichoke hearts, parsley, salami, mozzarella pearls, salt, and pepper. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature. Serves 4-6.
