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- 1 cup ditalini pasta - 1/2 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1/2 cup frozen peas, thawed - 1/2 cup mozzarella balls, halved - 1/4 cup black olives, sliced - 1/2 cup Greek yogurt - 2 tablespoons mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish The heart of my creamy ditalini pasta salad lies in its fresh and vibrant ingredients. I start with ditalini pasta, a small, tube-shaped pasta that holds the dressing well. This pasta cooks quickly and adds a fun bite to the salad. Next, I toss in fresh vegetables like halved cherry tomatoes, diced cucumber, and finely chopped red onion. These ingredients give the salad a colorful look and a refreshing crunch. To make the salad creamy, I mix Greek yogurt, mayonnaise, and Dijon mustard. This combination creates a tangy and rich dressing that clings to every piece of pasta. A splash of apple cider vinegar adds a nice zing, while dried oregano brings depth to the flavor. I finish with salt and pepper to taste, making sure every bite is delicious. The fresh basil leaves on top not only look great but also add a burst of flavor. - Different cheeses (feta, cheddar) - Additional proteins (chicken, tuna) - Other veggies (bell peppers, carrots) Customization is key to making this dish your own. If you love cheese, try adding feta or cheddar for extra creaminess and flavor. For protein, grilled chicken or tuna adds heartiness to the salad. You can also mix in other veggies like bell peppers or carrots for added nutrition and color. The beauty of this salad is that you can adjust it to fit your taste. For the full recipe, check out the detailed cooking instructions! To start, cook the ditalini pasta according to the package instructions. Usually, this takes about 8-10 minutes. You want it to be al dente, which means it should be firm but not hard. Once done, drain the pasta and rinse it under cold water. This stops the cooking and cools the pasta down quickly. In a large mixing bowl, combine the cooked ditalini pasta with fresh veggies. Add halved cherry tomatoes, diced cucumber, finely chopped red onion, thawed peas, mozzarella balls, and sliced olives. These ingredients bring color and crunch to the salad. Next, prepare the dressing in a separate small bowl. Mix Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, dried oregano, salt, and pepper. Stir until the mixture is smooth and creamy. This dressing adds a rich flavor to the salad. Pour the dressing over the pasta and veggie mix. Gently toss everything together, making sure all the ingredients are well-coated. Taste the salad and adjust the seasoning if needed, adding more salt or pepper to your liking. Chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to come together. When you are ready to serve, dish out the salad cold and garnish it with fresh basil leaves for a bright finish. Enjoy your creamy ditalini pasta salad! For the full recipe, check the details above. To get that perfect al dente texture, cook your ditalini pasta for about 7-9 minutes. Check the pasta a minute or two early. It should be firm yet tender. After draining, rinse it with cold water. This stops the cooking process. It also cools the pasta quickly. Balancing flavors in your dressing is key. I mix Greek yogurt with mayonnaise for creaminess. The Dijon mustard adds a nice tang. Apple cider vinegar brings brightness. Always taste as you go. Adjust salt and pepper to your liking. Creamy ditalini pasta salad pairs well with grilled chicken or fish. It’s great for picnics or barbecues. You can also serve it as a side for a potluck. I love it at summer gatherings. The cool, creamy flavors are refreshing in warm weather. If you want a lighter option, swap Greek yogurt for low-fat yogurt. You can also use avocado for creaminess. For mayo, try low-fat or vegan mayo. These swaps keep the salad tasty while cutting calories. {{image_2}} You can give your creamy ditalini pasta salad a Mediterranean twist. Start by adding sliced black olives and artichoke hearts. These add a rich taste and a nice texture. A lemon-based dressing brings brightness to the dish. Just mix lemon juice with olive oil, salt, and pepper. This will make the salad zing with flavor. Want to boost the protein? Try adding grilled chicken. It makes the salad more filling. You can also toss in chickpeas or beans. These are great options for plant-based protein. Both add a hearty element to your salad. These changes keep it tasty and satisfying. You can switch up the dressing for new flavors. A creamy avocado dressing is a great choice. Just blend ripe avocados with lime juice and a bit of garlic. This adds a smooth texture and fresh taste. Light vinaigrettes work well, too. Try using balsamic vinegar or red wine vinegar for a tangy kick. Each dressing brings a unique touch to the creamy ditalini pasta salad. For the complete recipe, check out the Full Recipe section. To keep your creamy ditalini pasta salad fresh, store leftovers in an airtight container. This helps prevent the salad from drying out or absorbing other fridge odors. Glass or plastic containers work well. If you plan to serve it later, use a container that seals tightly. In the fridge, your pasta salad will last for about 3 to 5 days. Just make sure it stays cold. If you want to freeze it, know that the texture may change. Pasta can become mushy after freezing and thawing. I recommend enjoying your creamy ditalini pasta salad fresh for the best taste. For the full recipe, check out the initial section. You can make this pasta salad a day ahead. This allows the flavors to blend well. Here are some best practices for meal prep: - Cook the pasta and cool it before mixing. - Store the salad in an airtight container. - Add fresh herbs just before serving for a pop of flavor. Chilling overnight enhances the flavors. The dressing soaks into the pasta and veggies. This makes every bite taste great. If you prefer not to use Greek yogurt, there are great options. You can use regular yogurt, sour cream, or cottage cheese. These work well and keep the salad creamy. For non-dairy options, try silken tofu or cashew cream. Both give a smooth texture while being dairy-free. They are tasty and healthy alternatives. Yes, you can make this salad gluten-free. Choose gluten-free ditalini pasta. Many brands now offer this option in stores. Be careful when selecting other ingredients. Some dressings or add-ins may contain gluten. Always read labels to ensure your salad stays gluten-free. In this blog post, we explored how to make a creamy ditalini pasta salad. We covered key ingredients, step-by-step instructions, and tips for perfection. You can customize the salad with different proteins and veggies. Remember, balancing flavors in your dressing is essential. For storage, keep leftovers in the right containers, and they'll last. Enjoy this dish at any gathering. It's a hit! Make it your own with variations and substitutions. Happy cooking!

Creamy Ditalini Pasta Salad

Discover the deliciousness of Creamy Ditalini Pasta Salad that’s perfect for any occasion! This vibrant dish combines al dente ditalini pasta with fresh veggies like cherry tomatoes and cucumber, all tossed in a creamy Greek yogurt dressing. It's quick to prepare and sure to impress at your next gathering. Click through to explore this simple recipe and elevate your summer meals with this refreshing salad!
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Ingredients
  

1 cup ditalini pasta

1/2 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1/2 cup frozen peas, thawed

1/2 cup mozzarella balls, halved

1/4 cup black olives, sliced

1/2 cup Greek yogurt

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by cooking the ditalini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

    In a large mixing bowl, combine the cooked ditalini pasta, halved cherry tomatoes, diced cucumber, chopped red onion, thawed peas, mozzarella balls, and sliced olives.

      In a separate small bowl, mix together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, dried oregano, salt, and pepper until smooth.

        Pour the dressing over the pasta salad mixture and gently toss everything together until well-coated.

          Taste the salad and adjust seasoning if needed, adding more salt or pepper to your liking.

            Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

              Serve cold, garnished with fresh basil leaves on top for an extra pop of flavor.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6