This ditalini pasta salad recipe is perfect for any gathering. It’s creamy, slightly tangy and loaded with fresh seasonal veggies. The veggies add an extra pop of flavor and a little extra crunch, which tastes great with the creamy dressing and tender pasta. Perfect as a side, this pasta salad recipe goes great with grilled chicken, crab cakes or pulled pork. 

Ditalini Pasta Salad – Healthyish Foods

About this recipe

When prepping this ditalini pasta salad recipe, you will want to make sure you cook the pasta al dente. The pasta will continue to soak up the dressing and soften as it sits, so make sure it isn’t overcooked.

Another tip, is to make sure you cut all of your vegetables about the same size as the pasta. This step is very important. You do not want to get a bite of pasta salad that is strictly one type of vegetable. Small, even sized dicing will take this recipe to the next level.

Also, be sure to core the English cucumber before dicing. Using a spoon, simply scrape out the center of the cucumber. This will help prevent the pasta salad from getting too watery as it rests.

When prepping the eggs, you will want them to be hard boiled in the center. So, add the eggs to a pot of boiling water and cook for 9-10 minutes. Once cooked, run the eggs under cool water to help bring down the internal temperature before peeling. Dice into small pieces.

Cover and refrigerate this ditalini pasta salad for two hours before serving. This recipe makes 8 light side dish servings. Please see below for more nutritional information.

Storage

Store any leftovers covered in the refrigerator for three to four days. Enjjoy throughout the week as needed. Looking form ore pasta salad recipes? Try my plant-based macaroni salad recipe. Perfect for any vegans in your life.

Ditalini Pasta Salad – Healthyish Foods

Ditalini Pasta Salad

This ditalini pasta salad recipe is perfect for any gathering. It’s creamy, slightly tangy and loaded with fresh seasonal veggies.
5 from 2 votes
Leave a Review »

Ingredients

Ditalini Pasta Salad

  • 8 ounces Ditalini pasta, al dente
  • 1 tablespoon olive oil
  • ¾ cup celery, about 3 stalks, sliced thin
  • ¾ cup red bell pepper, 1 large bell pepper, diced small
  • ¾ cup sweet onion, diced small
  • ¾ cup cucumber, remove core, dice small
  • ½ cup mozzarella pearl, slice in half
  • 3 hard boiled eggs, chopped small
  • ½ avocado, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Dressing

  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • ¼ cup cane sugar
  • 2 teaspoons Dijon mustard

Equipment

  • pasta pot
  • colander
  • 2 mixing bowls

Instructions 

  • Boil a pot of water and cook the ditalini according to the package. I like to cook mine al dente because the pasta will soak up some of the dressing and continue to soften.
  • Drain the water off of the pasta using a colander. Drizzle the pasta with olive oil and set it aside.
  • In a small mixing bowl, combine the mayo, vinegar, Dijon mustard, salt & pepper, and cane sugar. Whisk together until well blended. Set aside.
  • Cut all of your veggies and eggs into evenly-sized pieces. I always like to dice my veggies about the same size as the ditalini.
  • In a large mixing bowl, combine the veggies, dressing, mozzarella pearls, eggs and cooked pasta. Gently fold all of the ingredients together. Season with a pinch of salt and pepper.
  • Cover and refrigerate for 2 hours before serving. Top with sliced avocado before serving.
  • Enjoy!

Nutrition

Serving: 1serving, Calories: 370kcal, Carbohydrates: 31g, Protein: 5g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 350mg, Potassium: 222mg, Fiber: 2g, Sugar: 9g, Vitamin A: 529IU, Vitamin C: 21mg, Calcium: 21mg, Iron: 1mg