Description
This creamy ditalini pasta salad features bright, crisp veggies and perfectly cooked ditalini pasta tossed in a tangy, dreamy dressing. It’s the ultimate spring or summer side dish—easy to make ahead, crowd-pleasing, and bursting with fresh flavor.
Ingredients
- 8 oz ditalini pasta (dry)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp pickle juice (from dill pickles)
- 1 tbsp apple cider vinegar
- 2 celery stalks, finely diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/2 cup frozen peas, thawed
- 1/2 cup shredded carrot
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- Optional: 2 hard-boiled eggs, chopped
- Optional: 1/2 cup cubed cheddar cheese
- Optional: Bacon bits
Instructions
- Bring a large pot of salted water to a boil. Add ditalini pasta and cook for 8-9 minutes, or according to package instructions, until just al dente.
- Drain pasta in a colander and rinse under cold water to stop the cooking. Shake off excess water well.
- While pasta cooks and cools, finely dice celery, red bell pepper, and red onion. Shred carrot and chop parsley. Thaw peas by running under warm water and drain.
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, apple cider vinegar, salt, and black pepper.
- In a large mixing bowl, combine cooled pasta, veggies, peas, and parsley. Pour dressing over and gently toss until evenly coated.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
- Before serving, stir salad gently and garnish with extra parsley or bacon bits if desired. Adjust seasoning with more salt, pepper, or pickle juice to taste.
Notes
For best results, chill the salad for at least an hour before serving. If the salad seems dry after chilling, stir in a tablespoon of mayo or a splash of milk. For a lighter version, substitute Greek yogurt for sour cream and use light mayo. Gluten-free pasta can be used for a gluten-free version. Optional add-ins like hard-boiled eggs, cheddar cheese, or bacon bits can be included for extra protein and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 230
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 3
- Protein: 5
Keywords: pasta salad, creamy pasta salad, ditalini, spring side dish, picnic, potluck, easy salad, make ahead, vegetarian option