Description
This creamy ditalini pasta salad is packed with fresh tomatoes, cucumbers, olives, bell peppers, and tossed in a tangy Dijon dressing. It’s the perfect crowd-pleasing side dish for any cookout or gathering.
Ingredients
- 8 oz ditalini pasta, uncooked
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup sliced black olives
- 1/4 cup fresh parsley, chopped
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Cook the ditalini pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled. Transfer to a large bowl.
2. Add the cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley to the bowl with the pasta.
3. In a separate bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth and creamy.
4. Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
5. Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
6. Stir well before serving, taste, and adjust seasoning with additional salt and pepper if needed. Serve chilled.
Notes
For best flavor, chill the salad for at least one hour before serving.
You can add shredded cheddar cheese or diced salami for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.