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Ditalini Pasta Salad

Colorful Ditalini Pasta Salad for Summer Gatherings

This vibrant Ditalini Pasta Salad is a perfect summer dish, bursting with fresh vegetables and customizable options.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 cups
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Ditalini Pasta Can be replaced with elbow macaroni or orzo.
For the Vegetables
  • 1 cup Cherry Tomatoes Juicy bursts of sweetness; substitute with grape tomatoes.
  • 1 medium Cucumber Adds a refreshing crunch; swap with zucchini if preferred.
  • 1 medium Red Bell Pepper Bright and sweet flavor; can be replaced with orange or yellow.
  • 0.5 cup Green Bell Pepper Additional crunch; omit if you prefer a sweeter mix.
  • 0.5 cup Red Onion Offers sharpness; substitute with green onions for milder taste.
  • 0.5 cup Black Olives Savor the briny flavor; green olives work as an alternative.
For the Cheese
  • 1 cup Mozzarella Pearls Provide a creamy texture; feta can be used for tangy flavor.
For the Herbs
  • 0.25 cup Fresh Parsley Introduces brightness; can use oregano or thyme if necessary.
  • 0.25 cup Fresh Basil Imparts aromatic freshness; oregano or thyme are good alternatives.
For the Dressing
  • 0.5 cup Olive Oil Adds richness; avocado oil can be a substitute.
  • 0.25 cup Red Wine Vinegar Provides a zesty kick; can swap with white wine vinegar.
  • 1 tablespoon Dijon Mustard Enhances dressing depth; omit for milder flavor.
  • 1 tablespoon Honey Balances flavors; agave syrup as a vegan option.
  • 2 cloves Garlic Fresh minced garlic enhances overall flavor.
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Cook the Pasta: Boil salted water, add ditalini pasta, and cook for 8-10 minutes. Drain and rinse under cold water. Set aside to cool.
  2. Prep the Veggies: In a bowl, combine cherry tomatoes, diced cucumber, red bell pepper, green bell pepper, red onion, and black olives. Add mozzarella pearls, parsley, and basil.
  3. Whisk the Dressing: Mix olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and season with salt and pepper.
  4. Combine Everything: Add cooled pasta to veggie mix, drizzle with dressing, and gently toss to combine.
  5. Chill and Serve: Cover and refrigerate for at least 1 hour. Adjust seasoning before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 33gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 20mgCalcium: 200mgIron: 1mg

Notes

Cool the pasta completely before mixing, use fresh ingredients for best flavor, adjust seasoning as needed, mix gently, and allow salad to chill for enhanced flavors.

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