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Ditalini Pasta Salad

Ditalini Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb ditalini pasta
  • 1 red bell pepper, diced
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced red onion
  • ⅓ cup sliced pepperoncini
  • ½ cup pitted Kalamata olives, halved
  • ¼ cup chopped fresh parsley
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • pinch of sugar

Method
 

  1. Cook ditalini in salted boiling water until al dente (about 8 minutes). Drain and rinse under cold water until cool.
  2. Whisk olive oil, red wine vinegar, garlic, oregano, salt, pepper, and sugar in a large bowl.
  3. Add the cooled pasta, bell pepper, cucumber, tomatoes, red onion, pepperoncini, olives, and parsley. Toss until evenly coated. Serve at room temperature or refrigerate 30 minutes to meld.

Notes

The salad is best after 30 minutes of chilling, but you can serve it right away. For extra protein, toss in cubed salami or mozzarella just before serving.