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Ditalini Pasta Salad – Healthyish Foods
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5 from 1 vote

Ditalini Pasta Salad

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: ditalini pasta salad, pasta salad
Servings: 6 people


  • pasta pot
  • colander
  • 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.
  • Enjoy!