Ditalini Pasta Salad

There’s something instantly comforting about a bowl of ditalini pasta salad: the warm, toasty aroma of freshly cooked pasta cooling on the counter, the creamy tang of mayonnaise and vinegar brightening each forkful, and the satisfying little pop of crisp cucumber and bell pepper. Texturally it’s playful — tiny, toothsome ditalini pearls embraced by a silky dressing, contrasted with crunchy celery and red onion. Taste-wise it balances cream, acid, and a hint of sweetness; the paprika and garlic powder add an invisible but satisfying backbone.

This salad is the kind of recipe that makes you smile at casual family gatherings, shines at potlucks, and proves itself as a dependable weeknight side or make-ahead lunch. It’s cool and refreshing for hot afternoons, yet familiar and comforting any time you crave simple, honest food. If you like a creamier, protein-packed twist, take inspiration from this creamy chicken pasta salad to adapt portions or add proteins.

At a glance, this ditalini salad is uncomplicated, forgiving, and built to please — the kind of dish that invites conversation and seconds.

At a Glance

Prep Time: 15 minutes
Cook Time: 10 minutes (pasta)
Total Time: 1 hour 25 minutes (includes at least 1 hour chilling)
Servings: 8
Difficulty Level: Easy

Nutritional Breakdown
These values are estimates for one serving when the recipe yields 8 servings. Estimates were calculated using nutrient profiles from USDA FoodData Central and general nutrient guidance from the Mayo Clinic.

Estimated nutrition per serving

Calories: ~420 kcal
Protein: ~8 g
Total Carbohydrates: ~45 g
- Sugars: ~3 g
- Dietary Fiber: ~2.5 g
Total Fat: ~22 g
- Saturated Fat: ~3.2 g
Sodium: ~210 mg

Notes on the nutrition above

Values are approximate and will vary by brand (especially mayonnaise and pasta) and exact produce sizes. For precise tracking, enter your specific ingredient brands into a nutrition calculator or the USDA FoodData Central database. The Mayo Clinic also offers helpful guidance on portion sizes and balanced meals.

Perfect For…

Potlucks and picnics: it travels well (kept cool) and serves a crowd without last-minute fuss.
Make-ahead lunches: the flavor develops in the fridge, making it tastier the next day.
Family dinners and weeknight sides: pairs well with grilled meats or simple sandwiches.
Warm-weather menus: cool and refreshing, but equally welcome at casual holiday spreads.
This recipe blends nostalgia (childhood lunches and family reunions) with practicality — it’s beloved because it’s easy and reliably delicious.

How to Make Ditalini Pasta Salad
Ingredients

1 pound ditalini pasta
1 red or green bell pepper, diced
1/4 cup diced red onion
2 stalks celery, diced
1 cup English cucumber, diced
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon red apple vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Optional ingredients and substitutions

Swap mayonnaise for 1 cup plain Greek yogurt for a tangier, lower-fat version (or use 1/2 cup mayo + 1/2 cup yogurt).
Use apple cider vinegar, red wine vinegar, or lemon juice in place of red apple vinegar.
Add 1 cup halved cherry tomatoes, 1/2 cup sweet corn, or 1/2 cup frozen peas (thawed).
Make it vegan with vegan mayonnaise, and check pasta for egg-free labeling if needed.
For a lighter sugar option, omit the sugar or use 1 teaspoon honey or agave.

Step-by-step instructions

Bring a large pot of salted water to a rolling boil. Add the ditalini and cook until al dente, typically 8–10 minutes (follow package directions but check a minute early).
Drain the pasta and immediately rinse under cold running water to stop the cooking and cool the pasta. Drain thoroughly; lay the pasta on a sheet tray to cool faster if desired.
In a small bowl, whisk together the mayonnaise, Dijon mustard, red apple vinegar, sugar, salt, black pepper, garlic powder, and paprika until smooth.
In a large mixing bowl, combine the cooled pasta with diced bell pepper, diced red onion, diced celery, and diced cucumber. Gently toss to distribute.
Pour the dressing over the pasta and vegetables. Toss gently until the pasta is well coated and the vegetables are evenly distributed.
Cover and chill in the refrigerator for at least 1 hour to let flavors meld. Taste before serving and adjust seasoning if needed (more salt, pepper, or a splash more vinegar).

Practical tips

Salt your pasta water generously (it should taste like seawater) — it’s your chance to season the pasta itself.
Avoid overmixing after adding the dressing; overworking will mash tender vegetables and make the mayo break down.
Pat vegetables dry after washing to prevent diluting the dressing.
If you prefer a looser dressing, whisk in 1–2 tablespoons of olive oil or a splash more vinegar.
Check pasta doneness early — ditalini is small and can go from al dente to soft quickly.

Best Pairings

Serve alongside grilled chicken, burgers, or roasted salmon for an easy weeknight plate.
Make it the star of a casual buffet with sliced cold cuts, crusty bread, and a green salad.
For a lighter spread, pair with iced tea or lemonade and a platter of fresh fruit.
Try topping with chopped fresh herbs (parsley, dill, or chives) for brightness.
If you enjoy Mediterranean flavors, try a complementary recipe like this Greek orzo pasta salad for variety on the same table.

Shelf Life & Storage

Room temperature: Do not leave a mayonnaise-based pasta salad at room temperature for more than 2 hours (1 hour if the ambient temperature is above 90°F / 32°C) — follow USDA food safety guidance.
Refrigerator: Store in an airtight container and keep chilled. Consume within 3–4 days for best flavor and safety.
Freezer: Freezing is not recommended—the texture of mayonnaise and raw vegetables will degrade on thawing. If you freeze, expect a watery texture and split dressing; freeze only up to 1 month and thaw in refrigerator, then re-whisk vigorously (not ideal).

Pro Tips & Tricks

Use an ice bath or rinse under cold water right after draining to halt cooking quickly; this keeps ditalini perfectly al dente.
If you want a silkier dressing, whip the mayo and mustard for a minute before adding vinegar and seasonings.
Balance acidity and sweetness: if the dressing tastes too sharp after chilling, stir in 1/2 teaspoon more sugar or a little more mayo to mellow it.
Texture matters: keep larger crunchy elements (celery, pepper) bite-sized but not too tiny — you want contrast.
For a fresher finish, add herbs right before serving; they can lose vibrancy if mixed hours ahead.

Recipe Variations

Vegan & Dairy-Free: Replace mayonnaise with vegan mayo or a cashew cream (blend soaked cashews with a splash of water, lemon juice, and salt). Use vegan pasta if necessary.
Protein Boost: Stir in 1½ to 2 cups shredded rotisserie chicken, canned tuna (drained), or chickpeas for a heartier main-course salad.
Mediterranean Twist: Swap apple vinegar for red wine vinegar, add 1/2 cup crumbled feta, 1/3 cup sliced Kalamata olives, and a drizzle of olive oil for a briny, savory spin.
Lighter Option: Use 1/2 cup mayonnaise + 1/2 cup plain Greek yogurt and reduce sugar to 1 teaspoon for fewer calories while retaining creaminess.
Gluten-Free: Use gluten-free ditalini or small-shape gluten-free pasta; adjust cook time according to package.

Recipe Q&A
Q: Can I make this the night before?
A: Yes — it tastes even better after a few hours in the fridge. Add delicate herbs or tomatoes just before serving to keep them fresh.

Q: My salad is watery after chilling. How do I fix it?
A: Drain excess liquid by gently pressing with a slotted spoon or briefly straining in a fine colander; next time, pat vegetables dry and reduce any extra liquid ingredients.

Q: What’s a good low-fat swap for mayonnaise that still tastes good?
A: Plain Greek yogurt (full-fat or low-fat) or a 50/50 mix of mayo and yogurt keeps creaminess while cutting fat.

Q: Can I omit the sugar?
A: Yes — sugar balances the vinegar’s brightness, but you can omit it or replace it with a small amount of honey or an artificial sweetener to taste.

Q: Is this safe to pack for a picnic?
A: Yes — keep the salad chilled in a cooler and avoid leaving it out over 2 hours. Use an insulated cooler and ice packs for transport.

Conclusion

If you want an alternate take on ditalini pasta salad with a slightly different ingredient list and presentation, see this inviting version at Ditalini Pasta Salad – The Salted Pepper for inspiration. For a quick, bright riff that emphasizes simple pantry ingredients, check out Ditalini Pasta Salad (Quick & Delicious)! – Garlic Salt & Lime.

Give this ditalini pasta salad a try, make it your own with one of the variations above, and share how you served it — photos and tips are always welcome in the comments. Enjoy!