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–+ servings

Ditalini Pasta Salad

A refreshing and versatile dish made with ditalini pasta, fresh vegetables, olives, and a creamy dressing, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 284
Ingredients Method Nutrition

Ingredients
  

  • 8 oz ditalini pasta Uncooked pasta serves as the base of this salad.
  • 1 cup cherry tomatoes Halved for a burst of juicy flavor.
  • 1 small cucumber Diced for crunch and freshness.
  • 1/2 cup red bell pepper Diced to add sweetness and color.
  • 1/4 cup red onion Finely diced for a bit of sharpness.
  • 1/4 cup black olives Provides a savory brininess.
  • 1/4 cup fresh parsley Chopped to enhance flavor and garnish.
  • 3/4 cup mayonnaise For creaminess in the dressing.
  • 1/4 cup sour cream Adds tanginess to balance flavors.
  • 2 tbsp white grape juice vinegar A light acidity to brighten the dish.
  • 1 tbsp Dijon mustard For a subtle kick of flavor.
  • 1 tsp sugar To balance out the acidity in the dressing.
  • 1/2 tsp garlic powder Adds depth of flavor without overpowering.
  • 1/2 tsp salt Enhances all other flavors in the salad.
  • 1/4 tsp black pepper A hint of spice to finish off the dressing.

Method
 

  1. Cook the ditalini pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled. Transfer to a large bowl.
  2. Add the tomatoes, cucumber, bell pepper, red onion, olives, and parsley to the bowl with the pasta.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, Dijon, sugar, garlic powder, salt, and pepper until smooth and creamy.
  4. Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
  5. Cover and refrigerate the pasta salad for at least 1 hour to let the flavors meld together.
  6. Give the salad a good stir and taste for seasoning before serving. Adjust salt and pepper if needed. Serve chilled, and enjoy!

Nutrition

Serving: 1gCalories: 284kcal

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