Ditalini Pasta Salad Recipe
This creamy ditalini pasta salad is your next go-to for potlucks, BBQs, or easy meal prep. Packed with protein-rich shrimp, crisp veggies, and a tangy homemade dressing, it’s comfort food that feels fresh and fun. Make it today — then share it with someone who needs a bowl of summer joy.👉 Ready to wow your guests? Save or print this recipe and start prepping now!Don’t forget to comment below and share how you made it your own.
Ingredients
Dressing:
- 1 cup mayonnaise
- 1½ tablespoons white wine vinegar
- 3 tablespoons white granulated sugar
Salad:
- 8 oz ditalini pasta uncooked
- Pot of salted water for boiling
- 6 oz small frozen shrimp peeled, deveined, 60–80 count
- 6 oz frozen peas
- 1 cup diced celery 2–3 stalks
- ½ cup diced red bell pepper
- ½ cup diced yellow bell pepper
- 1 medium carrot shredded
- 2 –3 plum tomatoes diced
- ¼ cup diced red onion
- 1 large cucumber diced
- 2 –3 green onions green part only, optional for garnish
Instructions
Cook Pasta & Shrimp:
- Bring a pot of salted water to a boil. Add ditalini pasta and cook for 8 minutes. In the last 2 minutes, stir in the frozen shrimp. Drain and transfer to a large bowl.
Make the Dressing:
- In a medium bowl, whisk together mayonnaise, white wine vinegar, and sugar until smooth.
First Chill:
- Add frozen peas and ¼ cup of the dressing to the warm pasta-shrimp mix. Stir and refrigerate uncovered for 30 minutes.
Prep Veggies:
- While chilling, dice the celery, bell peppers, tomatoes, onion, cucumber, and shred the carrot.
Combine Everything:
- Once chilled, stir in the chopped veggies and the remaining dressing. Mix gently until well-coated.
Final Chill & Serve:
- Chill for 2–4 more hours (or overnight). Garnish with green onions before serving cold.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Total Fat | 15g |
| Saturated Fat | 2.5g |
| Cholesterol | 80mg |
| Sodium | 340mg |
| Total Carbs | 32g |
| Dietary Fiber | 3g |
| Sugars | 7g |
| Protein | 14g |