Ditalini Pasta Salad Recipe

Ditalini Pastai Salad is a very refreshing, delicious, and awesome salad.  My family loves this Ditalini Pasta Salad!

Fantastic pasta salad to take to a barbecue or pot luck to share with your family and friends.  Please give it a try!  With the fresh lemon juice and zest, it has a light and slightly tangy taste.  The addition of sweet basil gives a nice summer twist.   Also try it with fresh grilled corn kernels added or get creative with your favorite salad ingredients!

Ditalini pasta is also know as macaroni pasta.  It is an Italian pasta with a smooth or ridged tube that are bout as long as they are wide.  The name in Italian means, “Little Thimbles.”  If you can not find ditalini pasta, you can substitute elbow macaroni.  This pasta is normally used in soup, but it works extremely well in this type of salt.  By the way, children love this pasta and will ask for seconds.

This delicious Ditalini Pastai Salad recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Ditalini Pastai Salad


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Ditalini Pasta Salad Recipe:

Ditalini Pasta Salad Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 2 to 3 servings


1 cup dried Ditalini pasta
2 tablespoons finely diced red onion
1 celery rib with leaves, chopped
1/4 cup frozen peas
4 to 5 sweet basil leaves
1 tablespoon fresh-squeezed lemon juice and zest from 1/2 lemon
1/2 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon sweet paprika
Red pepper flakes to taste
1/8 to 1/4 cup mayonnaise, as preferred
Freshly-grated black pepper and coarse salt, to taste
1 hard-boiled egg, sliced (for garnish)
Basil sprigs (for garnish)



Prepare pasta according to package directions.  In a colander, rinse the cooked macaroni with cold water, drain briefly so that the macaroni remains moist, and place in a large bowl.  Learn How To Cook Pasta Properly.

Add the red onion, celery, and peas; mixing well.  Gently fold in basil leaves.

In a small bowl or jar, whisk together the lemon juice, lemon zest, Dijon mustard, garlic, paprika, red pepper, mayonnaise, salt, and pepper.  Adjust seasonings to your preference.  I prefer to dress my salads lightly, taste, and then adjust the amount of dressing needed.

Add the dressing to the salad ingredients, gently mix to combine.  Taste and adjust salt and pepper (if needed) to your taste.

Place the prepared salad in a pretty serving dish, garnish with egg slices and a sweet basil sprig, if you desire.

Cover with plastic wrap and store in the refrigerator until ready to serve.

Makes 2 to 3 servings.



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Comments and Reviews

One Response to “Ditalini Pasta Salad Recipe”

  1. Madeline

    I made your recipe published here, with only a few changes not because I wanted to but because I didnt have the ingrentients (I used miracle whip instead of mayo and no garlic) – I got to say, I loved your recipe. I am bookmarking it to save it and make it at a future date.
    Thanks for sharing.

    P.s. Next time I will make sure to have mayo, I am sure it will be a lot better.

    Thank you


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