Fresh Ditalini Pasta Salad (Print Version)
# Ingredients:
→ For the Pasta Base
01 -
1 pound ditalini pasta, tiny tube-shaped pasta
02 -
1/2 tablespoon salt for the pasta water
03 -
1 bell pepper (red or green), cut into tiny cubes
04 -
1/4 cup red onion, finely diced
05 -
2 crisp celery stalks, diced small
06 -
1 cup English cucumber, cut into tiny cubes
→ For the Creamy Dressing
07 -
1 cup real mayonnaise
08 -
1 tablespoon Dijon mustard for tang
09 -
1 tablespoon red wine vinegar
10 -
1 tablespoon sugar to balance flavors
11 -
1/4 teaspoon salt
12 -
1/4 teaspoon fresh ground black pepper
13 -
1/4 teaspoon garlic powder
14 -
1/4 teaspoon paprika for color and flavor
# Instructions:
01 -
Get a big pot of water boiling and add your 1/2 tablespoon of salt - this is your chance to season the pasta from the inside out. Drop in the ditalini and cook it following the time on your package until it's just right.
02 -
Drain your pasta in a colander and give it a good rinse with cold water. This stops the cooking and keeps your pasta from getting mushy. Give it a little shake to get rid of extra water.
03 -
In a bowl, mix together your mayo, Dijon mustard, red wine vinegar, sugar, salt, pepper, garlic powder, and paprika. Keep whisking until everything's smooth and well combined.
04 -
Grab your biggest bowl and add in the cooled pasta. Toss in all those tiny-diced veggies - your celery, peppers, onions, and cucumbers. Pour that creamy dressing all over and gently stir until every piece of pasta is coated.
05 -
Cover your bowl and pop it in the fridge until you're ready to eat. It's even better after an hour or two when the flavors have had time to mingle.
# Notes:
01 -
Try dicing your veggies extra small - it makes every bite more flavorful
02 -
Add some diced chicken, shrimp, or ham to make it a complete meal
03 -
This salad stays fresh in the fridge for up to 4 days
04 -
Let it chill for at least an hour before serving for best flavor