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 Ditalini Pasta Salad 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.


Store any leftovers covered in the refrigerator for three to four days. Enjoy throughout the week as needed. Looking form more pasta salad recipes?

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.
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Ditalini Pasta Salad

  • 8 ounces Ditalini pasta, al dente
  • 1 tablespoon olive oil, drizzle over the cooked pasta to prevent sticking
  • ½ cup celery, about 2-3 stalks, thinly slice
  • ½ cup red bell pepper, 1 large bell pepper, dice small
  • ½ cup sweet onion, dice small
  • ½ cup cucumber, remove core, dice small
  • ½ cup mozzarella pearl, slice in half
  • 2-3 hard boiled eggs, chop small
  • ½ avocado, thinly slice as garnish
  • salt , to taste
  • cracked black pepper , to taste


  • ½ cup mayonnaise
  • ½ cup light sour cream
  • 2 tablespoons white vinegar
  • ¼ cup cane sugar
  • 2 teaspoons Dijon mustard
  • ½ tablespoon warm water , helps dissolve the sugar


  • 1 pasta pot
  • 1 colander
  • 2 mixing bowls


  • Boil a pot of water and cook the ditalini according to the package. Al dente is best. 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 mayonnaise, light sour cream, vinegar, Dijon mustard, warm water and cane sugar. Whisk well. Set aside.
  • Dice the veggies and eggs into evenly-sized pieces. Roughly the same size as the pasta. 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!


Serving: 1serving, Calories: 305kcal, Carbohydrates: 31g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 14mg, Sodium: 129mg, Potassium: 219mg, Fiber: 2g, Sugar: 8g, Vitamin A: 403IU, Vitamin C: 14mg, Calcium: 59mg, Iron: 1mg