Ditalini Pasta Salad
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!
Servings: 8
Calories: 349kcal
Cost: $2
Ingredients
- 1 16 ounce box ditalini pasta
- 4 cups fresh spinach chopped
- 1 13.5-ounce can 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
- 1/2 cup extra virgin olive oil
- 6 tablespoons red wine vinegar
- 3 cloves garlic pressed
- 1 teaspoon sugar
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
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
Nutrition
Calories: 349kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 230mg | Potassium: 266mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1752IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg