Ditalini Pasta Salad
This ditalini pasta salad recipe is perfect for any gathering. It’s creamy, slightly tangy and loaded with fresh seasonal veggies.
Ingredients
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
Dressing
- 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
Equipment
- 1 pasta pot
- 1 colander
- 2 mixing bowls
Instructions
- 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!
Nutrition
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