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Ditalini Pasta Salad Recipe (Vegetarian & Vegan)

This Ditalini Pasta Salad recipe is made with fresh vegetables, herbs, and a simple homemade lemon vinaigrette dressing! Great for parties, BBQs, or potlucks – this is one crowd-pleaser recipe everyone will love.

This is one side dish that will be gone before you know it: crunchy veggies, fun ditalini pasta, and a bright and fresh red wine vinaigrette dressing. Serve this as a side dish, appetizer, or just enjoy it as a light lunch in the summer. A great way to use fresh garden produce and pantry staple ingredients!

ditalini pasta salad recipe vegan and vegetarian lunch ideas with vegetables and pasta in a homemade vinaigrette dressing.

This ditalini pasta salad is amazing as a side dish, to bring to a potluck, or just for lunch.  The secret to amazing pasta salads is making homemade dressing – it takes about 5 minutes but the flavor blows the bottled stuff out of the water!

I made it a day in advance, which gave the pasta salad just enough time for the flavors to marinate before serving.  I make a huge batch of pasta salad every other week for our lunches, and I have a feeling this will be my new Go-To recipe for Sunday night meal prep.

This Ditalini Pasta Salad is:

  • Refreshing
  • Tangy
  • Bursting with flavor
  • Healthy
  • Loaded with fresh vegetables
  • Vegan , vegetarian, and dairy free
  • A HUGE crowd-pleaser
  • Great for BBQs, parties, or potlucks

pasta salad with ditalini pasta recipes for lunch or dinner - what can I do with ditalini noodles?

The Best Pasta Salad Dressing

What makes this pasta salad different and so life altering from the rest?  The dressing!   Its a homemade red wine vinaigrette.  I’ve always used bottled dressings in the past but wanted to make a homemade dressing pasta salad.

I didn’t have any vinaigrette dressing on hand so I made one from scratch.  It makes ALL the difference in the world.  The fresh garlic, the vinegar, the herbs, and good olive oil… I can’t believe that I hadn’t thought of making my own dressing sooner!

a big bowl of vegan pasta salad with ditalini noodles cucumber spinach tomatoes and olives in a red wine dressing for pasta salad.

What’s In This Ditalini Salad Recipe?

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

ditalini noodle salad recipes with ditalini pasta fun pasta shapes for pasta salad recipes bit sized pasta pieces in a fresh greek inspired salad

How to Make this Ditalini Pasta Salad with Red Wine Vinaigrette

  1. In a large pot, boil water and cook the ditalini according to package directions.  Drain and cool, and place in a large mixing bowl.
  2. In the bowl add the spinach, tomatoes, cucumber, chickpeas, and kalamata olives.  Add the parsley, olive oil, red wine vinegar, garlic, sugar, salt, and pepper.
  3. Toss dressing and pasta together, until well combined.
  4. Chill pasta salad in refrigerator (overnight if possible to let the flavors set). Before serving adding a tablespoon each of red wine vinegar and olive oil, and toss.

 

More Fresh Vegetarian Pasta Salads You’ll Love!

Lemon Orzo Salad Recipe (Vegetarian, High Fiber, Vegan)

Zesty Italian Pasta Salad Recipe (Vegetarian, Gluten Free)

Soba Noodle Salad with Miso Dressing Recipe (Vegan, Vegetarian)

Vegan Pasta Salad with Mayo Recipe (Egg & Dairy Free)

Ramen Noodle Salad Recipe with Coleslaw

vegetarian ditalini salad recipe with vegetables and tangy dressing with garlic red wine vinegar olive oil and spices.

 

Get the Same Ingredients for my Vegetarian Ditalini Pasta Salad Recipe!

 

As always, if you make this vegan ditalini pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

 

 

a big bowl of vegan pasta salad with ditalini noodles cucumber spinach tomatoes and olives in a red wine dressing for pasta salad.

Ditalini Pasta Salad

The Herbeevore
The Ditalini Pasta Salad is made with fresh vegetables, herbs, and a simple homemade lemon vinaigrette dressing! Great for parties, BBQs, or potlucks - this is one crowd-pleaser recipe everyone will love. This is one side dish that will be gone before you know it: crunchy veggies, fun ditalini pasta, and a bright and fresh red wine vinaigrette dressing make this one crowd-pleaser recipe!
5 from 5 votes
Cook Time 30 mins
Total Time 30 mins
Course Pasta, Salad
Cuisine American, Greek
Servings 8
Calories 349 kcal

Ingredients
  

  • 1 16 ounce box ditalini pasta
  • 4 cups fresh spinach chopped
  • 1 13.5-ounce can No-Salt-Added Chickpeas
  • 1 cup cucumbers sliced
  • 1 cup tomatoes diced (I used roma, but you can use beefsteak tomatoes, or 1 cup diced cherry tomatoes)
  • 1/4 cup kalamata olives sliced
  • 1/2 cup fresh parsley chopped

Homemade Red Wine Vinaigrette Dressing

Instructions
 

  • In the bowl add the spinach, tomatoes, cucumber, chickpeas, and kalamata olives.  Add the parsley, olive oil, red wine vinegar, garlic, sugar, salt, and pepper.
  • Toss dressing and pasta together, until well combined.
  • Chill pasta salad in refrigerator (overnight if possible to let the flavors set). Before serving adding a tablespoon each of red wine vinegar and olive oil, and toss.

Video

Notes

Save Money on Organic Groceries!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 349kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 230mgPotassium: 266mgFiber: 3gSugar: 2gVitamin A: 1752IUVitamin C: 10mgCalcium: 40mgIron: 2mg
Keyword ditalini pasta salad, ditalini recipes, ditalini salad recipe, how to use ditalini, pasta salad with ditalini, what to do with ditalini pasta
Did You Make This Recipe?Please leave a rating and comment below!
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Posted in American, Dairy Free, Easy Weeknight Meals, For Entertaining, Greek, Make Ahead, Meal Prep, Nut Free, Pastas, Salads, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

7 Comments

  1. Donna S.

    5 stars
    Thanks for the clarification on the tomatoes! I ended up using cherry tomatoes. This recipe is delicious! I only had half a box of ditalini, but for my personal taste, that was enough pasta. Everything else was measured according to directions and for me, the ratio of pasta (8 oz.) to everything else was good. I might even add more of the veggies next time. I used the full amount of dressing and it was all absorbed. I could drink that stuff, lol! Glad I found this recipe. I’ll make it again. Thanks!

    • The Herbeevore

      I’m so glad to hear that Donna – yes, that dressing goes on just about every salad we make 🙂 Thanks so much for letting me know how much you liked it! – Kelly

  2. Donna S

    Hi. The directions say to mix together “spinach, tomatoes, cucumber, chickpeas, and kalamata olives.” However, I don’t see the kind of tomatoes in the ingredients. What kind of tomatoes did you use? How much? This salad looks delicious! Can’t wait to make it. Thanks for clarification on the tomatoes.

    • The Herbeevore

      Hi Donna,
      Thanks for letting me know – I added the kind of tomatoes in the recipe! I used Roma tomatoes which I love the flavor of, but you can use beefsteak tomatoes or which even ones are in season. In the winter I like to use cherry or grape tomatoes in my recipes as they are usually sweeter. About 1 cup total of diced tomatoes will do the trick! Let me know how it turns out 🙂

  3. Pingback:California Pasta Salad with Avocado and Tomatoes Recipe

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