This ditalini pasta salad recipe is a fantastic and flavorful side dish, made with chopped vegetables, fresh herbs, and a simple homemade lemon vinaigrette dressing. Great for parties, BBQs, or potlucks - this is one crowd-pleaser recipe everyone will love!
2mediumtomatoesdiced (I used roma, but you can use beefsteak tomatoes, or 1 cup diced cherry tomatoes)
1/4cupred onionthinly sliced
1/4cupparmesan cheesegreated
Homemade Red Wine Vinaigrette Dressing
1/2cupextra virgin olive oil
2largelemonsjuiced
3clovesgarlicpressed
1tablespoonDijon mustard
1teaspoonsugar
1/2teaspoon eachsea salt and black pepper
Instructions
In a large pot, boil water and cook the ditalini according to package directions. Drain and run under cold water, drain again, and place in a large mixing bowl.
In a small mixing bowl, add the dressing ingredients together: olive oil, fresh lemon juice, Dijon mustard, garlic, sugar, salt, and pepper. Mix well and pour over the cooked ditalini pasta
In the bowl add the spinach, tomatoes, cucumber, bell pepper, and chopped red onion.
Add the grated Parmesan cheese over the pasta salad, and stir well to combine. Taste, and add more salt if desired
Chill pasta salad in refrigerator for at least one hour (overnight if possible to let the flavors set). Before serving add an additional tablespoon each of lemon juice and olive oil, and toss.
Notes
Additions and SubstitutionsYou can add in your favorite chopped vegetables for added flavor and crunch. Shredded carrots, kalamata olives, coleslaw mix, or chopped broccoli would be great additions!Add protein to this salad. For a heartier version you can add in marinated tofu, cooked rotisserie chicken, or crispy tofu in the air fryer.Want a vegan version? Skip the parmesan cheese or use a plant-based variety instead.