Fresh Ditalini Pasta Salad with vegetables and dressing

Ditalini Pasta Salad

BySavannah Brooks
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Why Make This Recipe

Ditalini Pasta Salad is a great dish for any occasion. It’s colorful, tasty, and packed with fresh ingredients. Whether you’re having a picnic, a cookout, or just a family dinner, this salad will impress everyone. Plus, it’s easy to make and you can customize it to fit your taste.

How to Make Ditalini Pasta Salad

Ingredients:

  • 1 pound ditalini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Directions:

  1. Cook the ditalini pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving. Enjoy at your cookout!

How to Serve Ditalini Pasta Salad

Serve this salad cold or at room temperature. It can be a side dish or a main dish. You can also add some grilled chicken or shrimp for extra protein. Garnish with fresh herbs like parsley or basil for a nice touch.

How to Store Ditalini Pasta Salad

Store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to 3 days. Just give it a good stir before serving again, as the dressing may settle.

Tips to Make Ditalini Pasta Salad

  • Make sure to let the pasta cool completely before mixing. This helps the veggies stay fresh and crunchy.
  • Feel free to add or swap ingredients to suit your taste. Try adding spinach, artichokes, or even pickles for a different flavor.
  • If you want a bit of spice, add some chopped jalapeños or a dash of red pepper flakes to the dressing.

Variation

You can create a Mediterranean twist by adding sun-dried tomatoes, artichoke hearts, or roasted red peppers. For a lighter version, try using whole wheat ditalini pasta or substitute the feta cheese with a vegan alternative.

FAQs

1. Can I make Ditalini Pasta Salad ahead of time?
Yes, you can prepare this salad a day in advance. Just store it in the fridge and mix it before serving.

2. What can I serve with Ditalini Pasta Salad?
It pairs well with grilled meats, sandwiches, or as part of a buffet spread.

3. Can I freeze Ditalini Pasta Salad?
It is not recommended to freeze this salad because the ingredients may become mushy after thawing. It’s best enjoyed fresh!

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Ditalini Pasta Salad

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A colorful, tasty pasta salad packed with fresh ingredients, perfect for picnics and cookouts.

Ingredients

  • 1 pound ditalini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook the ditalini pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving after refrigeration.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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