Description
Enjoy this colorful and refreshing Ditalini Salad made with ditalini pasta and a blend of garden-fresh vegetables in a creamy dressing.
Ingredients
Scale
- 1 pound ditalini pasta
- 1/2 tablespoon salt (for the pasta water)
- 1 red or green bell pepper, chopped
- 1/4 cup red onion, chopped
- 2 stalks celery, chopped
- 1 cup English cucumber, chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Bring a large pot of water to a boil: Bring a large pot of water to a boil. Add in the salt. Pour in the pasta and boil according to package directions.
- Pour the pasta into a colander to drain off the water: Pour the pasta into a colander to drain off the water. Run the pasta under cold water to cool it off.
- To make the dressing, add mayonnaise, Dijon mustard,…: To make the dressing, add mayonnaise, Dijon mustard, red wine vinegar, sugar, salt, black pepper, garlic powder, and paprika to a bowl. Whisk together until fully combined.
- Pour the cooled pasta into a large bowl: Pour the cooled pasta into a large bowl. Stir in the chopped celery, bell pepper, onion, and cucumber.
- Pour the dressing over the pasta and toss to completely coat: Pour the dressing over the pasta and toss to completely coat.
- Cover the bowl and store in the refrigerator until ready to serve: Cover the bowl and store in the refrigerator until ready to serve.
Notes
For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Quick Meals
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg