Ditalini Pasta Salad

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Are you looking for a tasty pasta salad to bring to your next gathering? This ditalini pasta salad is just what you need. It’s full of fresh veggies like tomatoes, cucumbers, and bell peppers, plus some tangy olives for extra flavor. The creamy Dijon dressing ties everything together, making each bite burst with taste.

This recipe is quick and easy to make. You can whip it up in about 20 minutes, then let it chill in the fridge for an hour before serving. It’s perfect for busy days when you need a dish to share but don’t have lots of time to cook. Plus, at only 284 calories per serving, you can enjoy it without guilt.

Exact Ingredients List

Here’s what you’ll need to make this yummy ditalini pasta salad:

For the salad:

• 8 oz uncooked ditalini pasta
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup sliced black olives
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

This recipe makes 6 servings. You can easily double it for a bigger crowd. The prep time is just 10 minutes, with another 10 minutes for cooking the pasta.

Each serving has about 284 calories. It’s a tasty and filling side dish that’s perfect for your next cookout or picnic.

Instructions

Cook the ditalini pasta in salted boiling water until al dente. Drain and rinse with cold water to cool it down. Put the pasta in a big bowl.

Add your veggies to the pasta bowl. Toss in the tomatoes, cucumber, bell pepper, red onion, olives, and parsley.

Make the dressing in a separate bowl. Mix mayo, sour cream, vinegar, Dijon, sugar, garlic powder, salt, and pepper until smooth.

Pour the dressing over your pasta mix. Gently toss everything together so it’s all coated.

Cover the bowl and pop it in the fridge for at least an hour. This lets all the flavors mix and mingle.

Before you serve, give it a good stir and taste. Add more salt or pepper if needed. Serve it nice and cold.

Pro tip: If you’re making this ahead, save some dressing to mix in just before serving. It keeps the salad from drying out.

Possible Substitutes List & Recipe Variations

Can’t find ditalini pasta? No worries! You can use other small pasta shapes like orzo, small shells, or elbow macaroni. Just adjust the cooking time as needed.

Want to mix things up? Try these tasty variations:

• Add diced mozzarella for extra creaminess
• Toss in some chickpeas for protein
• Swap parsley for fresh basil or cilantro
• Use sun-dried tomatoes instead of fresh ones

You can also change the veggies to suit your taste:

• Chopped artichoke hearts
• Diced zucchini
• Roasted red peppers
• Steamed broccoli florets

For a lighter dressing, try using Greek yogurt in place of some or all of the mayonnaise. You can also add a splash of lemon juice for extra zing.

Make it a meal by adding:

• Grilled chicken strips
• Canned tuna
• Crumbled bacon
• Sliced hard-boiled eggs

Feel free to get creative and make this pasta salad your own!

Tips, Tricks & Storing

Salt the pasta water well to give your ditalini extra flavor. Cook the pasta until it’s al dente – firm but not crunchy. Rinse it with cold water right after cooking to stop it from getting mushy.

Cut your veggies into small, even pieces. This helps spread the flavors throughout the salad. For the best taste, make the salad a few hours before serving. This gives the flavors time to mix together.

To keep your salad fresh, store it in an airtight container in the fridge. It will stay good for 3-5 days. If the salad seems dry after storing, mix in a little extra dressing before serving.

Try adding some extras to change things up:

• Diced cheese cubes
• Chopped salami
• Chickpeas
• Fresh herbs like basil or dill

You can make this salad ahead of time for parties or picnics. Just leave out the tomatoes and cucumbers until right before serving. This keeps them from getting soggy.