A bright, lemony gnocchi pasta salad

A plate with gnocchi, spinach, pine nuts and shredded cheese Getty Images/Annabelle Breakey

Weekday Plants is a weekly recipe column from Salon Food that centers on easy-to-make and adaptable vegan meals.

I'm pro-pasta salad in almost all its forms. There was a Cuban cafeteria I frequented when I lived in Louisville where the ensalada de macarrones — made with elbow macaroni, diced ham, chopped peppers and lots of vinegar — was undoubtedly the best side dish.

I love the fancy, if a little retro, version that's available at my local Italian market. It's served in those little plastic deli tubs and made by tossing penne with sundried tomatoes and cubed, smoked mozzarella.