Ditalini Pasta Salad: A Fresh and Flavor-Packed Favorite
This Ditalini Pasta Salad is a vibrant mix of fresh vegetables and mozzarella, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 28 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Boil
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 oz Ditalini Pasta or elbow macaroni/orzo
- 1 cup Cherry Tomatoes, fresh and ripe
- 1 cup Cucumber or zucchini/bell peppers
- 1 Red Bell Pepper (can use any color)
- 1 Green Bell Pepper (any color works)
- 1/2 Red Onion (soaked in water to mellow)
- 1/2 cup Black Olives or capers
- 1 cup Mozzarella Pearls or feta/dairy-free cheese
- 1/4 cup Fresh Parsley (can mix with basil/dill)
- 1/4 cup Fresh Basil or other herbs
- 1/3 cup Olive Oil (can use flavored oils)
- 3 tbsp Red Wine Vinegar or lemon juice
- 1 tbsp Dijon Mustard (adjust to taste)
- 1 tbsp Honey or sugar
- 1 clove Garlic, minced
- Salt, to taste
- Pepper, freshly cracked, to taste
Instructions
1. Bring a pot of salted water to a boil, add the ditalini pasta, and cook until al dente—about 8 minutes. Drain and rinse under cold water to stop cooking.
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives, mozzarella, parsley, and basil. Stir gently to mix.
3. In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined and smooth.
4. Add the cooled pasta to the prepared vegetables. Drizzle the dressing over the top and toss gently to ensure everything is well-coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Notes
Garnish with extra fresh basil or a sprinkle of Parmesan right before serving for added flavor.
Find it online: https://cookingwithramsay.com/ditalini-pasta-salad/