Ditalini Pasta Salad

There’s something about a bowl of ditalini pasta salad glistening on the table—tiny tubes of pasta catching the light, speckled with bright tomatoes, crisp cucumbers, and fresh herbs—that instantly feels inviting.

This is an invigorating, satisfying side (or light main) that’s ready in about 30 minutes, perfect for busy weeknights, work lunches, and easy entertaining.

It’s ideal for beginners and meal-preppers alike: simple steps, forgiving ingredients, and it tastes even better after a night in the fridge.

I still remember a hectic summer evening when friends dropped by unannounced; I tossed together this salad from pantry pasta and a few vegetables, and it became the star of our impromptu patio dinner.

Bring it to potlucks, serve it alongside grilled chicken on Sunday, or keep a big bowl ready for grab-and-go lunches all week.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty Italian flavor in every single bite.
• Packs in colorful veggies, herbs, and proteins for satisfying freshness.
• Comes together quickly with simple, easy-to-find ingredients and equipment.
• Serves perfectly as a make-ahead lunch, side dish, or picnic staple.
• Adapts effortlessly to swaps, add-ins, and dietary preferences.

Ingredients

• 12 oz ditalini pasta — cook to al dente so it keeps its shape
• 4 qt water — enough to let pasta move freely
• 2 tbsp salt — for seasoning the pasta water well
• 1 cup cherry tomatoes, halved — choose sweet, firm tomatoes
• 1 cup cucumber, diced — English or Persian work best for crunch
• 1/2 cup red onion, finely chopped — soak briefly if you want milder bite
• 1/2 cup black olives, sliced — use ripe, pitted olives for ease
• 1/2 cup roasted red peppers, chopped — jarred or homemade, well drained
• 1 cup canned chickpeas, drained and rinsed — pat dry to avoid excess moisture
• 1/2 cup mozzarella pearls, halved — use fresh, tender mozzarella
• 1/4 cup Parmesan cheese, grated — real Parmigiano Reggiano if possible
• 1/4 cup fresh parsley, chopped — flat-leaf for better flavor
• 1/4 cup fresh basil, chopped — add just before mixing to keep it bright
• 1/3 cup extra-virgin olive oil — good-quality for a flavorful dressing
• 3 tbsp red wine vinegar — adds classic Italian-style tang
• 1 tsp Dijon mustard — helps emulsify the dressing
• 1 clove garlic, minced — finely mince for even flavor
• 1 tsp dried oregano — rub between fingers to release aroma
• 1/2 tsp salt — adjust to taste after chilling
• 1/4 tsp black pepper — freshly ground for best flavor
• 1/4 tsp red pepper flakes (optional) — for a light, gentle heat

Step-by-Step Method

Boil the Pasta

Bring 4 quarts of water and 2 tablespoons of salt to a rolling boil in a large pot. Add the ditalini and stir. Cook until al dente, about 8–10 minutes, following package directions.

Taste a piece to make sure it’s firm but cooked through. Avoid overcooking so the pasta holds its shape in the salad.

Cool the Pasta Completely

Drain the pasta in a colander right away. Rinse under cold running water until the pasta is no longer warm. This stops the cooking and removes excess starch.

Shake the colander well to remove as much water as possible. Transfer the cooled pasta to a large mixing bowl and spread it out slightly to prevent sticking.

Whisk the Dressing

Combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes in a small bowl. Whisk vigorously until the mixture looks slightly thick and unified.

This emulsifies the dressing. Taste and adjust salt or vinegar if needed. Set aside so the flavors begin to meld while you prep the vegetables.

Prep and Add the Mix-Ins

Chop the cherry tomatoes, cucumber, red onion, black olives, roasted red peppers, parsley, and basil on a cutting board. Halve the mozzarella pearls and grate the Parmesan if needed.

Drain and rinse the chickpeas thoroughly. Add all these ingredients to the cooled pasta in the mixing bowl. Distribute them evenly so every bite has color and texture.

Toss with Dressing

Pour the prepared dressing over the pasta and vegetables. Use a wooden spoon to toss gently but thoroughly, lifting from the bottom to coat everything.

Make sure the herbs, cheeses, and chickpeas are evenly mixed. Taste a forkful and adjust with extra salt or pepper if desired. Reserve a little dressing if you plan to serve later.

Chill and Finish

Cover the mixing bowl tightly and refrigerate the salad for at least 30 minutes. This resting time lets the flavors meld and the pasta absorb some dressing.

Before serving, give the salad a final toss. Add any reserved dressing if it seems dry. Garnish with extra Parmesan and fresh herbs for a bright, fresh finish.

Ingredient Swaps

• Use any small pasta (macaroni, small shells, ormini penne) in place of ditalini.
• For dairy-free, omit mozzarella and Parmesan or use plant-based cheeses; for gluten-free, swap in your favorite gluten-free short pasta.
• Swap chickpeas with cannellini beans, cucumbers with celery or bell peppers, and red wine vinegar with white wine or apple cider vinegar if that’s what you have on hand.

You Must Know

– Swap – To scale up for a crowd (e.g., 24 servings), multiply everything by 4 but keep the red onion and oregano at only 3×; strong aromatics intensify over 4+ hours in the fridge, and slightly reducing them prevents an overpowering onion/herb bite.

Serving Tips

• Serve chilled in a wide, shallow bowl to showcase colorful ingredients.
• Pair with grilled chicken, fish, or sausages for a complete summer meal.
• Offer lemon wedges and extra Parmesan on the side for last-minute brightness.
• Spoon into small cups or jars for easy picnic or potluck portions.
• Plate atop a bed of arugula or mixed greens for added freshness and texture.

Storage & Make-Ahead

Ditalini pasta salad keeps in the fridge for 3–4 days in an airtight container.

It’s ideal to make 1 day ahead so flavors meld.

Stir before serving and refresh with a drizzle of olive oil or vinegar.

This salad doesn’t freeze well; the pasta and vegetables turn mushy.

Reheating

Reheat ditalini pasta salad gently.

Briefly microwave on low with a splash of water.

Warm in a covered oven-safe dish at low heat.

Lightly reheat on the stovetop, stirring frequently.

Picnic and Potluck Traditions

Once you’ve figured out how warm you like your leftovers, this ditalini pasta salad practically begs to be packed up and shared outdoors.

I like to tuck it into a wide, shallow container so every scoop gets a little bit of everything—gleaming tomatoes, cool cucumber, briny olives, and those soft mozzarella pearls.

At picnics, I set it in the shade, pop off the lid, and let the vinaigrette’s garlicky, oregano scent drift out while people wander over with plates in hand.

It’s sturdy enough to travel, even after a bumpy car ride to the park or a long walk to a beach blanket.

At potlucks, it always lands in the “safe bet” zone—colorful, familiar, and easy to love cold or room temperature.

Final Thoughts

Give this Ditalini Pasta Salad a try and see just how easy and satisfying a fresh, colorful pasta dish can be.

Feel free to mix and match veggies, herbs, or cheeses to make it your own perfect version!

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free, and Which Pasta Brands Work Best?

Yes, you can. I’d choose firm gluten‑free pasta like Barilla, Jovial, or Ronzoni. Cook just to al dente, rinse cool, then toss with the glossy vinaigrette so every curve catches herbs, chickpeas, and tomatoes.

How Can I Scale This Recipe up for a Large Crowd or Catering?

You can scale it straight up—just multiply every ingredient by your needed servings. I’d build it in batches, toss in wide bowls, then combine, adjusting vinegar, salt, and herbs until it sings.

What Wine or Beverages Pair Well With Ditalini Pasta Salad?

I’d pour a crisp Pinot Grigio or Sauvignon Blanc—bright citrus cutting through herbs and cheese. For non-alcoholic, I’d serve sparkling water with lemon and cucumber, beads of condensation sliding down frosty glasses.

Is This Recipe Suitable for Specific Diets Like Vegetarian, Vegan, or Low-Sodium?

It’s vegetarian as written, but not vegan or low-sodium. To woo vegans, I’d skip mozzarella and Parmesan, add marinated beans. For lower sodium, I’d reduce salt, olives, chickpeas, and splash in extra vinegar.

How Do I Safely Transport This Salad for Long Trips Without Refrigeration?

You’ll need a chilled, airtight container nested in an ice-packed cooler; I’d pre-chill the salad, tuck the cooler out of direct sun, avoid opening it often, and eat within 4–6 hours for safety.