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 recipe goes great with grilled chicken, crab cakes or pulled pork.
I love this recipe because it’s easy to make, and completely satisfying. Nothing makes me think Summer quite like pasta salad does. And if you’re vegan, I’ve got you covered. Try my plant-based macaroni salad recipe instead!
Ditalini Pasta Salad
- pasta pot
- 2 mixing bowls
- 1 cup mayo
- 2 tablespoon white vinegar
- ¼ cup cane sugar
- 2 teaspoon Dijon mustard
- salt and pepper
Ditalini Pasta Salad
- 3/4 cup celery about 3 stalks
- 3/4 cup red pepper 1 large bell pepper
- 3/4 cup onion diced small – white or yellow
- 3/4 cup cucumber diced small
- 3/4 mozzarella pearls
- 4 eggs chopped
- 1 avocado sliced thin
- 1/2 lb. Delallo food ditalini pasta – drizzled with olive oil
- 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 using a colander. Drizzle the pasta with olive oil and set it aside.
- In a small mixing bowl combine them 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 tried to keep my pieces around 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.
- Cover and refrigerate for 2 hours before serving. Top with sliced avocado before serving.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!