Description
This Ditalini Pasta Salad with peas is a light, refreshing dish that’s easy to prepare and full of flavor. Perfect for picnics, barbecues, or as a side dish, this salad combines the small, tubular ditalini pasta with sweet peas, fresh vegetables, and a tangy vinaigrette dressing.
Ingredients
Scale
- 1 cup Ditalini pasta (dry)
- 1/2 cup cherry tomatoes and peas
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/2 cup peas, cooked (fresh or frozen)
For the Vinaigrette Dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 tbsp fresh herbs (such as parsley or basil), chopped (optional)
Instructions
- Cook the Ditalini Pasta: Boil the ditalini pasta in salted water for 7-9 minutes until al dente. Drain and rinse under cold water to cool the pasta.
- Prepare the Salad: In a large bowl, combine the cooled ditalini pasta, cooked peas, diced cucumbers, cherry tomatoes, and red onions.
- Toss with Dressing: In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper. Pour over the pasta salad and toss everything until evenly coated.
Notes
- Customization: Feel free to add other vegetables such as bell peppers, olives, or fresh herbs like basil for extra flavor.
- Vegan Option: To make the salad vegan, omit cheese and use a vegan dressing.
- Storage: This salad can be refrigerated for up to 2-3 days. Just give it a good stir before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: lunch
Nutrition
- Calories: 250
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g