We are all about quick, colorful meals that celebrate the best of summer—and this summer vegetable gnocchi salad does exactly that! Loaded with tender grilled zucchini, sweet tomatoes, and pillowy gnocchi, it’s a light and fresh vegan gnocchi salad recipe that feels like sunshine on a plate.
If you want a summer salad with grilled zucchini and tomatoes that’s filling but not heavy, this recipe will become your new favorite.
Why We Love Gnocchi for Salads
Gnocchi is a game changer—it’s soft, comforting, and soaks up flavors like a champ. Perfect for a salad that’s both satisfying and refreshing.
If you’re looking for a vegan gnocchi salad with grilled veggies, this combo of zucchini and tomatoes is pure magic.
The Zucchini & Tomato Duo
Grilling zucchini and tomatoes adds a smoky depth and caramelized sweetness that lifts the whole dish. Plus, they keep that fresh summer vibe we crave.
For a grilled vegetable salad with gnocchi that bursts with seasonal flavor, this one hits all the notes.
Pro Tip: Char Those Veggies!
Don’t be shy with the grill marks—those little charred bits bring out incredible flavor in your zucchini and tomatoes.
Dressing It Up with Fresh Herbs & Zesty Lemon
We keep the dressing simple but bright with olive oil, lemon juice, garlic, and fresh basil. It ties everything together without overpowering the delicate gnocchi.
This fresh herb dressing for summer salads makes the dish vibrant and keeps it light enough for warm days.
Perfect for Meal Prep or Entertaining
This salad is great cold or at room temp, making it an easy make-ahead lunch or side dish for dinner parties.
If you want a summer gnocchi salad recipe that’s easy to prep in advance, this is a keeper.
Why It Works for Every Season (Especially Summer!)
The fresh veggies scream summer, but with a few tweaks—like roasted root vegetables—it can transition beautifully into fall. We love recipes that flex with the seasons!
Looking for a versatile vegetable gnocchi salad that you can enjoy year-round? This recipe checks all the boxes.
Our Summer Table Staple
This summer vegetable gnocchi salad with grilled zucchini and tomatoes quickly became a staple in our kitchen. It’s easy, healthy, and downright delicious—a perfect crowd-pleaser for family and friends.
When you want a fresh, filling vegan salad with gnocchi and grilled veggies, this recipe is your best friend.
So, fire up the grill, grab some gnocchi, and let’s make this beautiful summer vegetable gnocchi salad that tastes like sunshine in every bite.
Ingredients
- 250 g 9 oz gnocchi (fresh or shelf-stable)
- 1 small zucchini sliced lengthwise
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil plus more for grilling
- 1 garlic clove minced
- Handful of fresh basil or parsley chopped
- Salt and pepper to taste
- Optional: grated Parmesan or vegan cheese for serving
Instructions
Grill the Vegetables:
- Brush zucchini slices and cherry tomatoes lightly with olive oil. Grill on a grill pan or barbecue for 2–3 minutes per side until charred and tender.
Cook the Gnocchi:
- Boil the gnocchi in salted water until they float (usually 2–3 minutes). Drain and set aside.
Toss Together:
- In a large skillet or bowl, gently mix warm gnocchi with grilled veggies, olive oil, minced garlic, chopped herbs, and salt and pepper to taste.
Serve Warm:
- Plate while still warm and garnish with extra herbs and cheese if using.
Notes
- Make it vegan: Skip the cheese or use plant-based Parmesan.
- Add protein: Top with grilled tofu or a poached egg (vegetarian).
- Meal prep tip: Grill extra vegetables and store for up to 3 days to toss into other salads or pastas.
Frequently Asked Questions About Our Summer Vegetable Gnocchi Salad
🥒 What makes this different from a regular pasta salad?
This salad features tender gnocchi tossed with grilled summer vegetables like zucchini, tomatoes, and corn. It’s warm, hearty, and far more satisfying than your typical cold pasta salad.
🔥 Should I serve it warm or cold?
It’s best enjoyed warm, straight after grilling the vegetables and cooking the gnocchi. That said, it also tastes great at room temperature, making it ideal for picnics or summer gatherings.
🥔 How do I keep the gnocchi from getting mushy?
Boil the gnocchi just until they float—usually 2 to 4 minutes—then drain immediately. Avoid overcooking so they stay pillowy and don’t fall apart in the salad.
🌽 Can I customize the vegetables?
Absolutely! While zucchini and tomatoes are classic, you can easily add or swap in eggplant, bell peppers, green beans, asparagus, or whatever is in season.
🧀 Do I have to use feta?
Nope! Feta adds a nice salty contrast, but you can leave it out or use a plant-based alternative for a fully vegan version. Other cheese options like goat cheese or mozzarella also work.
🌿 What kind of dressing works best?
A simple vinaigrette made with olive oil, lemon juice or balsamic vinegar, garlic, and fresh herbs like basil or parsley really ties the dish together.
🕒 Can I make it ahead of time?
Yes! This salad is great for meal prep. It keeps well in the fridge for 2–3 days. You can enjoy it cold or warm it gently before serving.
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