Description
This Ditalini Pasta Salad is the ultimate side dish, packed with fresh vegetables, tender pasta, and a creamy Dijon dressing that brings everything together. The combination of cherry tomatoes, crisp cucumbers, red bell peppers, and briny black olives adds layers of texture and flavor, while the tangy dressing makes each bite irresistible. Perfect for barbecues, potlucks, or meal prep, this pasta salad tastes even better as it sits, allowing the flavors to meld. Serve it chilled for a refreshing and satisfying dish!
Ingredients
Scale
For the Salad:
- 8 oz ditalini pasta, uncooked
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ red bell pepper, diced
- ¼ cup red onion, finely diced
- ¼ cup sliced black olives
- ¼ cup fresh parsley, chopped
For the Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
- Prepare the vegetables by chopping cherry tomatoes, cucumber, red bell pepper, and red onion into small pieces. Slice black olives and chop fresh parsley.
- Make the dressing by whisking together mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth.
- Combine everything by adding the chopped vegetables and pasta into a large bowl. Pour the dressing over and toss until well coated.
- Chill the salad by covering and refrigerating for at least one hour to allow the flavors to meld.
- Stir before serving and adjust seasoning if needed. Serve cold and enjoy!
Notes
- Rinse the pasta under cold water after cooking to stop the cooking process and prevent sticking.
- Let the salad chill for at least an hour to allow the flavors to fully develop.
- For a lighter version, substitute Greek yogurt for some of the mayonnaise.
- Feel free to add protein like grilled chicken, shrimp, or crispy bacon for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Stir before serving to refresh the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American