Ditalini Pasta Salad
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!
Servings: 8 1.5-cup servings
Calories: 163kcal
Cost: $2
Equipment
- Pot
- Mixing Bowls
Ingredients
- 1 16 ounce box ditalini pasta
- 4 cups fresh spinach chopped
- 1 bell pepper chopped, any color (I used orange)
- 1 medium cucumbers sliced
- 2 medium tomatoes diced (I used roma, but you can use beefsteak tomatoes, or 1 cup diced cherry tomatoes)
- 1/4 cup red onion thinly sliced
- 1/4 cup parmesan cheese greated
Homemade Red Wine Vinaigrette Dressing
- 1/2 cup extra virgin olive oil
- 2 large lemons juiced
- 3 cloves garlic pressed
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon each sea 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 Substitutions
You 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.
Nutrition
Calories: 163kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 210mg | Potassium: 280mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2181IU | Vitamin C: 43mg | Calcium: 62mg | Iron: 1mg