Description
This Cold Ditalini Pasta Salad combines perfectly cooked tiny ditalini pasta with a vibrant mix of fresh vegetables and creamy mozzarella, all tossed in a tangy herb-infused dressing. It’s a refreshing and flavorful dish great for warm weather, potlucks, or quick meals, offering a delightful balance of textures and bright, fresh flavors.
Ingredients
Scale
Pasta
- 2 cups ditalini pasta
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella pearls or diced mozzarella
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
Dressing
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta: Cook the ditalini pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely. Set aside.
- Prepare the vegetables and cheese: In a large bowl, combine the cherry tomatoes, cucumber, red and green bell peppers, red onion, black olives, mozzarella, parsley, and basil.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Toss the salad: Add the cooled pasta to the vegetable mixture and pour the dressing over it. Toss gently until everything is evenly coated.
- Chill the salad: Refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld beautifully.
- Serve: Before serving, give the salad a final toss, adjust salt and pepper if needed, and garnish with extra fresh basil or parsley if desired.
Notes
- Make sure to rinse the pasta under cold water after cooking to stop the cooking process and cool it for the salad.
- You can customize this salad with your favorite vegetables or swap mozzarella for other cheeses like feta or parmesan.
- For added protein, consider mixing in cooked chicken, tuna, or chickpeas.
- Adjust the amount of olive oil and vinegar in the dressing to your taste preference for tanginess and richness.
- This salad can be made a day ahead and kept refrigerated to enhance flavor melding.
- Use fresh herbs for the best flavor, but dried herbs can be used if fresh are unavailable.