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Ditalini Pasta Salad

A colorful and comforting Ditalini Pasta Salad featuring fresh vegetables and a zesty dressing, perfect for family gatherings and picnics.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups Ditalini Pasta, cooked al dente This short pasta holds ingredients beautifully.
  • 1 cup Cherry Tomatoes, halved For a burst of sweetness.
  • 1 medium Cucumber, diced A refreshing crunch.
  • 1 small Red Onion, finely chopped Adds zing.
  • 1 piece Bell Pepper, diced Any color you fancy.
  • 1 handful Fresh Parsley, finely chopped For freshness.
Dressing
  • 1/4 cup Olive Oil To create a luscious dressing.
  • 2 tablespoons Red Wine Vinegar For a zesty kick.
  • to taste Salt and Pepper Every dish needs a little seasoning magic.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Preparing the Vegetables
  1. While the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and bell pepper.
Mixing the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Taste for desired tanginess.
Combining Ingredients
  1. In a large bowl, mix the cooled pasta with the chopped vegetables. Pour the dressing over the top and toss gently to coat everything.
Chilling and Serving
  1. For the best flavors, let the salad chill in the fridge for about 30 minutes. It can also be served right away.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Not suitable for freezing.