It’s basically an entire charcuterie board tossed in a bowl.
This isn't your average pasta salad, this hearty salad is packed with bold Mediterranean flavors. It comes together quickly with our already made antipasto salad from our deli and our delicious, flavorful soppressata.
This is a great lunch or addition to a game day spread!
Ingredients: 2 lbs LBR Antipasto Salad (from the deli)
1 lb. Ciglieliene (drained)
4 oz LBR soppressata (spicy for a kick, otherwise use mild)
1 lb Potato Gnocchi (cooked)
2 oz Olive Oil
1 oz Grated Parmesan
Instructions: Cook the Gnocchi: Boil Gnocchi according to package directions, allow to cool
Prep the Mix-ins: While the gnocchi cools, julienne soppressata into thin strips and
Toss: In a large bowl, combine the toasted gnocchi, salami, antipasto salad, and Ciglieliene. Drizzle with olive oil and mix to combine.
Serve Top with grated parmesan and serve!.
Tips and Variations
The "Pesto" Twist: Swap the Italian dressing for a dollop o fbasil pesto and a squeeze of lemon for a brighter flavor
CrunchPan sear the gnocchi instead of boil it for more of a crunch
Watch The Video
.webp)