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Creamy Ditalini Pasta Salad

Creamy Ditalini Pasta Salad

Creamy Ditalini Pasta Salad is your new go-to for a quick, satisfying, and incredibly versatile meal. This recipe offers a delightful twist on traditional pasta salads, making it a perfect centerpiece for potlucks or a delicious weeknight dinner solution.
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ditalini pasta
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 cup chopped bell pepper (any color)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
Optional Add-ins
  • 1/2 cup cooked and crumbled bacon optional
  • 1/2 cup chopped hard-boiled eggs optional
  • 1/2 cup frozen peas (thawed) optional

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Plastic wrap

Method
 

  1. Cook the ditalini pasta in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to drain completely.
    1 pound ditalini pasta
  2. In a large mixing bowl, combine mayonnaise, sour cream, grated Parmesan cheese, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth.
    1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Add the drained pasta, chopped celery, chopped red onion, and chopped bell pepper to the bowl with the dressing. Gently toss to coat evenly.
    1 pound ditalini pasta, 1 cup chopped celery, 1/2 cup chopped red onion, 1/2 cup chopped bell pepper (any color)
  4. Stir in the chopped fresh parsley and chopped fresh chives. If using, gently fold in optional add-ins like crumbled bacon, chopped hard-boiled eggs, or thawed frozen peas.
    1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives, 1/2 cup cooked and crumbled bacon, 1/2 cup chopped hard-boiled eggs, 1/2 cup frozen peas (thawed)
  5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. For best results, chill for at least an hour.

Notes

This salad is best served cold. It can be stored in an airtight container in the refrigerator for 3-4 days. Freezing is possible but may alter vegetable texture. Gently reheat small portions if desired.