Classic Ditalini Pasta Salad
A refreshing, flavorful pasta salad with crunchy vegetables, zesty dressing, and bite-sized Ditalini pasta, perfect for a quick lunch or summer meal.
Equipment
- Mixing bowl
- Strainer
- Whisk
Ingredients
Ditalini Pasta
- 2 cups Ditalini pasta
Vegetables
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion finely chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Garnish
- 1/4 cup feta cheese crumbled
Instructions
- Cook the Ditalini pasta in salted boiling water until al dente. Drain and rinse with cold water.
- Dice the cherry tomatoes, cucumber, and red onion into small pieces.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss well to coat.
- For best flavor, let the salad sit in the refrigerator for 30 minutes before serving.
Notes
For extra flavor, add fresh basil or a drizzle of balsamic glaze before serving.