Description

This Creamy Ditalini Pasta Salad is a delightful and refreshing dish perfect for a light lunch or as a side at any gathering. Featuring perfectly cooked ditalini pasta tossed in a rich, tangy dressing made from mayonnaise, sour cream, and Dijon mustard, it is packed with crunchy celery, sweet red bell peppers, green onions, and shredded cheddar cheese, all enhanced with fresh parsley. Quick to prepare and best served chilled, this salad offers a creamy texture and vibrant flavors in every bite.

Ingredients

Scale

Pasta

2 cups ditalini pasta

Dressing

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt

Vegetables and Cheese

1/2 cup diced celery
1/2 cup diced red bell pepper
1/4 cup chopped green onions
1/4 cup shredded cheddar cheese
1/4 cup chopped fresh parsley

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Instructions

Boil Pasta: Bring a large pot of salted water to a boil over high heat to prepare for cooking the pasta.
Cook Pasta: Add the ditalini pasta to the boiling water and cook according to package instructions, usually 8 to 10 minutes, until al dente but still firm to the bite.
Drain and Cool Pasta: Drain the cooked pasta in a colander, then rinse under cold running water for 1 to 2 minutes to stop the cooking process and cool the pasta.
Transfer Pasta: Move the cooled pasta into a large mixing bowl, ready for the dressing and other ingredients.
Prepare Dressing Base: In a small bowl, combine mayonnaise and sour cream, mixing until smooth and thoroughly blended for a creamy dressing foundation.
Add Vinegar and Mustard: Stir in white wine vinegar and Dijon mustard with the mayonnaise mixture, whisking well to unify the flavors.
Season Dressing: Add garlic powder, onion powder, dried parsley, black pepper, and salt to the dressing, stirring evenly to distribute the seasonings.
Coat Pasta: Pour the prepared dressing over the cooled pasta and gently toss to ensure every piece is coated with the flavorful dressing.
Add Vegetables: Incorporate diced celery, diced red bell pepper, and chopped green onions into the dressed pasta, mixing gently to combine with the coated pasta.
Include Cheese and Fresh Herbs: Stir in shredded cheddar cheese and chopped fresh parsley, blending all ingredients until well integrated.
Adjust Seasoning: Taste the salad and season further with salt or pepper if needed to enhance the flavor.
Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes, allowing the flavors to meld and the salad to chill thoroughly.
Serve: Serve the creamy ditalini pasta salad chilled as a refreshing side dish or a light, creamy main course.

Notes

Ensure to rinse the pasta under cold water after cooking to prevent it from becoming mushy and to help cool it for the salad.
For a tangier dressing, you can add a bit more white wine vinegar to taste.
This salad can be made a few hours ahead of time and stored in the refrigerator to deepen the flavors.
To make this recipe gluten-free, substitute the ditalini pasta with a gluten-free pasta variety.
If you prefer a lighter alternative, reduce the mayonnaise or sour cream quantities or substitute with Greek yogurt.