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Nutrition Facts
Serving Size 158 g
(Approx. 8 Servings)
Amount Per Serving
Calories 380 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 390 mg 16%
Total Carbohydrate 46 g 15%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 14 g
Vitamin A 15% Iron 20%
Vitamin C 20% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gnocchi Antipasto Salad

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

16 Oz gnocchi pasta
2 Tbsp Rustico Unfiltered Extra Virgin Olive Oil
1/2 cup(s) roasted red peppers, chopped
1 cup(s) shredded Parmesan cheese
1 cup(s) artichoke hearts, chopped
1/2 cup(s) salami, chopped
1/2 cup(s) prosciutto, chopped
2 medium lemons, zest from one lemon set aside and both lemons juiced
1 cup(s) radishes, thinly sliced
2 Tsp Adams Reserve Seafood All Purpose
1 cup(s) fresh basil, chopped
1/4 cup(s) Rustico Unfiltered Extra Virgin Olive Oill
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Cook pasta according to package directions. Drain and toss with 2 tablespoons of olive oil. Refrigerate for 30 minutes before using.
In a large bowl, add pasta, peppers, cheese, artichokes, salami, prosciutto, lemon zest and juice, radishes, rub, basil and remaining olive oil.
Toss together and season to taste with salt and pepper if needed, serve immediately or refrigerate for later use.


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