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Ditalini Pasta Salad

Ditalini Pasta Salad is a vibrant and refreshing dish that celebrates the flavors of fresh vegetables, making it the perfect addition to any picnic, barbecue, or quick lunch. This colorful salad combines al dente ditalini pasta with juicy cherry tomatoes, crisp cucumbers, and sweet bell peppers, all tossed in a zesty olive oil and lemon dressing. Customizable with seasonal ingredients, this delightful recipe is not only easy to make but also a guaranteed crowd-pleaser.

  • Total Time: 25 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 2 cups ditalini pasta
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1 cup bell peppers (diced)
  • 1/2 cup red onion (finely diced)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • Salt and pepper to taste

Instructions

  1. Cook the ditalini pasta according to package instructions until al dente. Drain and rinse under cold water.
  2. While the pasta cools, prepare the vegetables: chop cherry tomatoes, dice cucumbers and bell peppers, and finely chop red onion and parsley.
  3. In a bowl, whisk together olive oil, lemon juice, salt, and pepper until combined.
  4. In a large mixing bowl, combine cooled pasta and all prepared veggies. Pour the dressing over the top and toss gently until evenly coated.
  5. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (about 150g)
  • Calories: 220
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Customize your salad by adding olives or your favorite seasonal vegetables such as spinach or artichokes. To keep leftovers fresh, store in an airtight container in the fridge for up to three days.