Ditalini Pasta Salad

This is a recipe I created to use up some Datili pasta I had

I needed a salad to feed workman lunch the next day and also wanted to use the rest of my pasta

I like my pasta salad to sit overnight if I can to let those ingredients mary and really come together

For the dressing, you can substitute white wine vinegar or apple cider vinegar

For the add-ins be creative and use what you have if you can’t make it to the store

We have a grocery store close by that has a tomatoes bar and I love it for things like this and you can get just how many you need

have fun and be creative

Ditalini Pasta Salad

Gari McMellon

creamy tangy fresh pasta salad

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course pasta, Salad, Side Dish

Cuisine American

Servings 6

Calories 202 kcal

Ingredients

  

1x2x3x

• 2 cups datalini pasta or any pasta you have or like
• 2 cloves garlic
• 1 tbsp dijon mustard
• 1/5 cup red wine vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tso dried thyme
• 1/2 cup olive oil
• 7-10 kalamatto olives
• 1/3 cup snap peas about 15
• 8-10 cherry tomatoes
• 1/2 cup shredded parmesian cheese
• 1/2 cup fresh mozzarella cheese
• salt and pepper to taste
• 2 tbsp mayo

Instructions

 

• start 6 cups of water on high heat, gather the ingredients for the dressing, garlic thru olive
• when water comes to a boil add salt and pasta and stir for 30 seconds

  set timer for 8 minuts and stir occationaly
• wile pasta cooks, add garlic to your food prossecor and puls 2 to 3 time

  add the rest of ingrediend except the olive oil and pulse 2 to 3 time

  with the processor running, slowly pour in oil to imulsify

  add salt and pepper to taste and pulse again
• when pasta is cooked but still al dente, drain and add to a bowl

  do not rince the pasta but while still hot add half of the dressing

  mix well and set to the side to cool, stirring often
• while the pasta cools cut the rest of your ingredients into peiecesthe size of your pasta
• to your now cool pasta add, the rest of your dressing, 2 tbsp mayo, parmesian mozzarela ,and yor cut vegetables and stirr to combine well
• taste and adjust salt and pepper if needed
• if possable cool overnight

Nutrition

Calories: 202kcalCarbohydrates: 3gProtein: 3gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 7mgSodium: 92mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 243IUVitamin C: 9mgCalcium: 64mgIron: 1mg

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