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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


  • 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


  • 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.



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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
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