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–+ servings

Ditalini Pasta Salad

Gari McMellon
creamy tangy fresh pasta salad
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course pasta, Salad, Side Dish
Cuisine American
Servings 6
Calories 202 kcal

Ingredients
  

  • 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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