Ditalini Pasta Salad Recipe
Discover the ultimate ditalini pasta salad recipe! Easy to make, packed with fresh flavors, and perfect for picnics, potlucks, or a quick meal.
Ingredients
1 pound ditalini pasta
1–2 cups cherry or grape tomatoes, halved
1 large cucumber, diced
1–2 bell peppers (any color), diced
½ cup red onion, finely chopped
½ cup black or Kalamata olives, sliced
½ cup fresh herbs (parsley, basil, or both), chopped
1 cup crumbled feta cheese (optional)
Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar or white wine vinegar
- 1 –2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 –2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper to taste
Optional Add-Ins:
- Grilled chicken shrimp, or canned tuna (for protein)
- Spinach or arugula for extra greens
- Roasted zucchini or artichoke hearts for added flavor
Instructions
Cook the Ditalini Pasta
- Bring a large pot of salted water to a boil. Use roughly 1 tablespoon of salt per 4–5 quarts of water to properly season the pasta.
- Once the water reaches a rolling boil, add your ditalini pasta. Stir it occasionally to prevent clumping.
- Cook according to the package directions until the pasta reaches al dente. You want it to retain a slight bite in the center, as overcooking will result in a mushy salad. This typically takes around 8–10 minutes, but timing varies by brand.
- Drain the pasta in a colander and immediately rinse it under cold water to halt the cooking process. This step is particularly important for pasta salad, as it stops the noodles from becoming overcooked and sticky. Set the pasta aside to cool completely.
Prepare the Dressing
- In a medium bowl or a mason jar with a tight-fitting lid, combine the extra-virgin olive oil, red (or white) wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper.
- If using a bowl, whisk the ingredients together until emulsified (the oil and vinegar should no longer be visibly separate). If using a jar, simply seal the lid and shake vigorously for about 20–30 seconds.
- Taste and adjust seasoning. Some people enjoy more tang from additional vinegar or lemon, while others may need a small pinch of sugar if the dressing tastes too acidic.
Chop and Prep the Vegetables
- While the pasta cools, prepare your vegetables. Halve the cherry or grape tomatoes. Dice the cucumber and bell peppers into relatively uniform pieces for better texture and balanced flavor.
- Finely chop the red onion. If you prefer a milder onion flavor, you can soak the chopped onion in a bowl of cold water for a few minutes, then drain it thoroughly before adding it to the salad.
- Slice the olives if they did not come pre-sliced. Set aside all the prepared vegetables in a large mixing bowl.
Combine Pasta and Vegetables
- Once the pasta has cooled to room temperature, transfer it to the large bowl holding the vegetables.
- Pour about three-quarters of the dressing over the pasta and vegetables. This initial distribution of dressing will help the noodles absorb a good amount of flavor.
- Gently toss everything together, ensuring the dressing coats each piece of pasta and vegetable. If you notice dry spots, add more dressing as needed.
Add Fresh Herbs and Cheese
- Chop your chosen herbs—parsley, basil, or a combination—and sprinkle them over the salad. Herbs can bruise and lose their pungency if added too early, so it is best to include them toward the end.
- If you are using cheese, stir in feta crumbles, mozzarella pearls, or small cubes of your favorite variety. Make sure to add the cheese gently so it doesn’t break apart too much or turn into a paste.
Taste and Adjust
- Now is the perfect time to conduct a thorough taste test. Does the salad need more acidity, salt, or pepper? Perhaps a dash of chili flakes for a touch of heat? Adjust the seasoning until you feel the flavors are balanced to your liking.
- If you prefer a creamier consistency, you could whisk a spoonful of mayonnaise or Greek yogurt into the remaining dressing, then fold it into the salad. However, this additional element is entirely optional.
Chill Before Serving (Optional)
- While you can serve the ditalini pasta salad immediately, giving it about 20–30 minutes in the refrigerator helps the flavors meld together. Some people even prefer chilling it for a couple of hours to achieve a more developed taste.
- If you choose to refrigerate, keep the salad covered to prevent it from drying out. You can always drizzle extra dressing right before serving if it seems less moist after chilling.
Notes
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Total Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 5 mg
- Sodium: 280 mg
- Total Carbohydrates: 28 g
- Dietary Fiber: 3 g
- Sugars: 3 g
- Protein: 6 g