Creamy Ditalini Pasta Salad Recipe
May 09, 2024, Updated May 22, 2024
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My go-to ditalini pasta salad recipe is always on my menu throughout the Summer. A classic macaroni salad made with ditalini pasta for a fun twist. Filled with chopped veggies and a creamy dressing, this pasta salad is just what you need for a BBQ, potluck, and more.
I love having a cold salad in the refrigerator during the Summer for a quick meal or side dish. There is something about a classic macaroni salad that is irresistible. It’s salty, a little sweet, and reminds me of home.
This macaroni salad is made with ditalini pasta. I like chopping the veggies to a similar small size like the pasta so it almost feels like you are eating a chopped salad.
It’s one of my absolute favorite things to bring to a cookout or party because it makes enough for a crowd, it travels well, and everyone just loves it!
Check out some of my other favorite Summer salad’s like broccoli salad, chicken pasta salad, and grape salad.
What ingredients are in ditalini pasta salad
Every family has their version of macaroni salad but here are the simple ingredients to this classic version.
- Ditalini – This is a small, tubular pasta. You can substitute with elbow macaroni.
- Vegetables – Diced cucumber, celery, bell pepper, and red onion.
- Mayonnaise – The creamy base for the pasta salad.
- Red wine vinegar – You can substitute with white vinegar.
- Dijon mustard – This gives a slight tang to the dressing.
- Sugar – A little granulated sugar adds a hint of sweetness to the salad.
- Seasonings – Garlic powder, paprika, salt, and pepper.
How to make ditalini pasta salad
You can think about making this pasta salad in two parts, the pasta salad and the dressing.
Step one: To make the salad, boil the pasta in a large pot of boiling, salted water. Make sure to cook it al dente so that it holds up to the dressing. Drain off the water in a colander and rinse the pasta with cold water.
Step two: Chop the veggies into small pieces. Combine with the cooked pasta in a large bowl.
Step three: Whisk together mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper.
Step four: Toss the dressing with the pasta and diced vegetables until fully coated. Cover and refrigerate until ready to serve.
Heather’s recipe tips
- Salt the water: Infuse more flavor into the pasta by adding a little salt to the boiling water when cooking the pasta.
- Cold water: Shock the ditalini pasta with cold water after it’s done cooking.
- Vegetables: Dice the vegetables really small. I feel like this makes a good macaroni salad great.
- Chill: I like letting the pasta salad chill in the refrigerator for at least an hour before serving.
- Protein: Make it a main dish by adding protein like chicken, shrimp, or diced ham.
- Store: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
Macaroni salad additions
One thing I love about macaroni salad is that you can make it your own with different ingredients. A few of our favorite additions include:
- Black olives
- Diced tomatoes
- Peas
- Chopped hard boiled eggs
- Diced dill pickles
- Pickle relish
- Cubed cheddar cheese
What to serve with creamy pasta salad
Ditalini pasta salad is the ultimate side dish when it comes to picnics, barbecues, potlucks, and holidays. It feeds a crowd, is hearty, and so delicious!
You can serve it with so many different things, I even made a list of 31 things to serve with pasta salad. Some favorites include burgers, ribs, BBQ chicken, and more.
More easy salad recipes
Ditalini Pasta Salad Recipe
Ingredients
- 1 pound ditalini pasta
- 1/2 tablespoon salt (For the pasta water)
- 1 red or green bell pepper, diced
- 1/4 cup diced red onion
- 2 stalks celery, diced
- 1 cup English cucumber, diced
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Bring a large pot of water to a boil. Add in the 1/2 tablespoon of salt. Pour in the pasta and boil according to package directions.
- Pour the pasta into a colander to drain off the water. Run the pasta under cold water to cool it off.
- To make the dressing, add mayonnaise, vinegar, sugar, Dijon mustard, salt, pepper, garlic powder, and paprika to a bowl. Whisk together until fully combined.
- Pour the pasta in a large bowl. Stir in the chopped celery, peppers, onions, and cucumbers.
- Pour the dressing over the pasta and toss to completely coat with dressing.
- Cover the bowl and store in the refrigerator until ready to eat.
Video
Notes
- Salt the water: Infuse more flavor into the pasta by adding a little salt to the boiling water when cooking the pasta.
- Cold water: Shock the ditalini pasta with cold water after it’s done cooking.
- Vegetables: Dice the vegetables really small. I feel like this makes a good macaroni salad great.
- Chill: I like letting the pasta salad chill in the refrigerator for at least an hour before serving.
- Protein: Make it a main dish by adding protein like chicken, shrimp, or diced ham.
- Store: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
