This creamy and tangy ditalini pasta salad is bursting with fresh flavors.
This dish is an absolute crowd-pleaser. The ditalini pasta provides a fun, bite-sized shape. It’s tossed with cherry tomatoes, cucumber, bell pepper, and red onion for great crunch and texture.
But the real star is the dressing! It’s a luscious blend of mayonnaise, sour cream, tangy vinegar, Dijon mustard, and spices. I can’t resist it!
The best part? This pasta salad gets better as it sits, so the flavors can meld together.
Why You’ll Love This Ditalini Pasta Salad
Vibrant Colors: The combination of cherry tomatoes, red bell pepper, and fresh parsley makes it almost too pretty to eat!
Quick Preparation: This pasta salad takes under 30 minutes to prepare and cook, making it ideal for last-minute potlucks.
Crowd-Pleaser: The creamy dressing and mix of textures from the pasta and vegetables make this salad a hit with everyone.
Meal Prep-Friendly: The flavors meld together when chilled, making it ideal for make-ahead meals and easy lunches.
Ingredients
- Ditalini Pasta: Tiny, thimble-shaped tubes are perfect for catching the creamy dressing and mingling with the veggies.
- Cherry Tomatoes: They add a pop of red color to the salad.
- Cucumber: Cool, crisp, and refreshing, it adds a nice crunch to every bite.
- Red Bell Pepper: It brings a delightful flavor and color contrast.
- Red Onion: They provide a bold kick to complement the creamy dressing.
- Black Olives: Briny and salty, sliced black olives add a savory Mediterranean flair.
- Fresh Parsley: It enhances all the flavors while adding a pop of green.
- Dressing: It’s a luscious blend of mayonnaise, sour cream, white wine vinegar, Dijon mustard, and seasonings.
How to Make Ditalini Pasta Salad
Follow these simple steps to prepare this pasta salad.
1. Cook the pasta. Cook the ditalini pasta in salted boiling water until al dente. Drain, rinse under cold water, and transfer to a large bowl.
2. Add the veggies. Add the tomatoes, cucumber, bell pepper, red onion, olives, and parsley to the bowl with the pasta.
3. Make the dressing. In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, Dijon, sugar, garlic powder, salt, and pepper until smooth and creamy.
4. Toss the salad. Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
5. Chill. Cover and refrigerate the pasta salad for at least 1 hour to let the flavors meld together.
6. Season. Give the salad a good stir and taste for seasoning before serving. Adjust salt and pepper if needed. Serve chilled, and enjoy!
Tips for the Best Ditalini Pasta Salad
Here are some of my best tips to make this salad incredible.
- Give it a good rinse. Rinse the cooked pasta under cold water to stop the cooking process and prevent sticking.
- Let it chill. Refrigerate the pasta salad for at least an hour before serving to let the flavors meld together.
- Mix up the mayo. Use full-fat mayonnaise for a richer dressing, or lighten it up with some Greek yogurt.
- Pack in some protein. Add diced chicken, ham, tuna, shrimp, or crispy bacon for extra protein.
- Be cheesy. Toss in some diced cheddar, mozzarella, parmesan or feta cheese for added flavor and creaminess.
- Vary up the veggies. Include your favorite chopped veggies like broccoli, peas, carrots, celery, or roasted red peppers.
- Try an egg-cellent idea. Add some chopped hard-boiled eggs for extra protein and flavor.
How to Store
Follow these steps to make this pasta ahead of time and to store it.
To Make Ahead: Prepare the salad and dressing separately, then combine them just before serving to maintain freshness.
To Store: Place in an air-tight container in the refrigerator for up to 3-5 days. For best results, stir the salad before serving to redistribute the dressing and refresh the flavors.
If it appears dry, add a little extra mayonnaise or a splash of vinegar to revive its creamy texture.
Ditalini Pasta Salad
6
servings10
minutes10
minutes284
kcalBring this ditalini pasta salad to your next cookout and watch it disappear! It’s packed with tomatoes, cucumbers, olives, bell peppers, and a tangy, creamy Dijon dressing.
Ingredients
- Salad:
8 oz ditalini pasta, uncooked
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/2 red bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup sliced black olives
1/4 cup fresh parsley, chopped
- Dressing:
3/4 cup mayonnaise
1/4 cup sour cream
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
- Cook the ditalini pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled. Transfer to a large bowl.
- Add the tomatoes, cucumber, bell pepper, red onion, olives, and parsley to the bowl with the pasta.
- In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, Dijon, sugar, garlic powder, salt, and pepper until smooth and creamy.
- Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
- Cover and refrigerate the pasta salad for at least 1 hour to let the flavors meld together.
- Give the salad a good stir and taste for seasoning before serving. Adjust salt and pepper if needed. Serve chilled, and enjoy!
