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–+ servings
short tubular pasta salad

Ditalini Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Wooden spoon

Ingredients
  

  • 12 ounce ditalini pasta
  • 4 qt water
  • 2 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup black olives sliced
  • 1/2 cup roasted red peppers chopped
  • 1 cup canned chickpeas drained and rinsed
  • 1/2 cup mozzarella pearls halved
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Bring the water and salt to a rolling boil in the large pot over high heat.
  • Add the ditalini pasta and cook according to package directions until al dente, about 8–10 minutes.
  • Drain the pasta in the colander and rinse under cold water until completely cool, then shake off excess water.
  • Transfer the cooled pasta to the large mixing bowl and set aside.
  • In the small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, black pepper, and red pepper flakes until emulsified.
  • Add the cherry tomatoes, cucumber, red onion, black olives, roasted red peppers, chickpeas, mozzarella pearls, Parmesan, parsley, and basil to the pasta in the mixing bowl.
  • Pour the dressing over the pasta mixture and toss thoroughly with the wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
  • Give the salad a final toss before serving and garnish with extra herbs or Parmesan if desired.

Notes

For best results, cook the pasta just to al dente so it holds its shape after chilling, and cool it completely before mixing to avoid melting the cheese and wilting the herbs. If making ahead, reserve a few tablespoons of dressing to stir in right before serving, since chilled pasta can absorb liquid and seem dry. You can easily swap vegetables based on what you have—such as bell peppers or celery—and omit or change the cheese for a lighter or dairy-free version. Always taste the salad after it rests, as the flavors mellow in the fridge and may need a final pinch of salt, splash of vinegar, or drizzle of olive oil to brighten it up.
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