Ditalini Pasta Salad (Quick & Delicious)!
This delicious ditalini pasta salad is packed full of nutritious veggies and features a creamy, sweet and tangy dressing! The best part of this recipe? It can be made in just 30 minutes or less. It's the perfect barbeque side and goes great with any grilled protein.
Servings: 10
Calories: 253kcal
Equipment
- 1 Large Mixing Bowl
Ingredients
Salad Ingredients
- ⅓ medium red onion *diced
- 1 small red bell pepper *diced *see note below
- ⅓ large cucumber *diced
- 1 cup broccoli crowns *diced
- 1 large stalk celery *diced
- 2 cups dry ditalini pasta
- ½ cup blue cheese crumbles *goat or feta cheese can be substituted
Dressing Ingredients
- ¼ cup avocado oil mayonnaise *regular mayo also works fine
- ¼ cup nonfat Greek yogurt *see note below
- ¼ cup white wine vinegar *see note below
- 1 tablespoon dijon mustard
- 2 tablespoons honey *see note below
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- ¾ teaspoon dried oregano
Recipe Notes:
General: I highly recommend chopping veggies up nice and small! It makes the salad extra yummy and easy to eat. General: be sure to store all of your leftover veggies for use in other recipes and salads like this simple garden salad. I like to store mine in airtight containers, re-usable silicone bags or a tight layer of plastic wrap. Many veggies will last for up to 2 weeks (or longer) if stored properly! Red bell pepper: a yellow, orange or green bell pepper will also work. I like using red because it's sweetest. Greek yogurt: 2% or full fat also work. You can also sub light or regular sour cream. Vinegar: I like a lot of vinegar so I use four full tablespoons (or ¼ cup). You can cut back if preferred. Honey: add extra if you want some more sweet flavor!Instructions
- Peel and dice red onion and place it in a large bowl.⅓ medium red onion
- Rinse your bell pepper, cucumber, celery and broccoli. Pat dry and dice them up nice and small. Add to bowl along with onion.1 small red bell pepper, ⅓ large cucumber, 1 cup broccoli crowns, 1 large stalk celery
- Cook ditalini to al dente in salted water, according to package instructions. Drain and rinse pasta with cold water, then add it to the bowl along with veggies and mix to combine.2 cups dry ditalini pasta
- Measure dressing ingredients into small jar, bowl or Pyrex measuring cup. Whisk until well combined.¼ cup avocado oil mayonnaise, ¼ cup nonfat Greek yogurt, ¼ cup white wine vinegar, 1 tablespoon dijon mustard, 2 tablespoons honey, ¾ teaspoon salt, ¾ teaspoon ground black pepper, ¾ teaspoon dried oregano
- Pour dressing over salad and mix until all ingredients are well coated.
- Sprinkle blue cheese crumbles on top of the ditalini pasta salad, and gently stir them in.½ cup blue cheese crumbles
- Serve immediately or chill first. Enjoy!
How To Store Leftovers:
- Transfer leftovers to an airtight container, refrigerate for 3-5 days. I don't recommend freezing this salad.If dressing soaks into the noodles, mix in a little more mayo, vinegar or honey to make the salad creamy again!
Video
Nutrition
Serving: 1/10th of recipe (all values are approximate). | Calories: 253kcal | Carbohydrates: 40.4g | Protein: 8.6g | Fat: 7.1g | Fiber: 2.3g | Sugar: 6.6g