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A quick, creamy, and refreshing pasta salad featuring small tubular ditalini pasta tossed with a mayonnaise-based dressing, crisp veggies, and cheddar cheese. Perfect for backyard barbecues, weeknight dinners, or potluck gatherings.

Ingredients

Scale
  • 1 pound ditalini pasta
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup celery, chopped
  • 1 cup red bell pepper, diced
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cheddar cheese, cubed
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Fill a large pot with plenty of water, salt generously, and bring to a rolling boil.
  2. Add ditalini pasta and cook according to package directions, pulling about 30 seconds before al dente if desired.
  3. Drain the pasta and rinse under cold running water until completely cool and separated.
  4. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
  5. Add the cooled pasta to the dressing and toss gently until evenly coated.
  6. Dice celery, red bell pepper, cucumber, and red onion; cube the cheddar cheese and chop the parsley.
  7. Fold the chopped vegetables, cheddar, and parsley into the dressed pasta until evenly combined.
  8. Taste and adjust salt and pepper as needed.
  9. Cover the bowl and chill in the refrigerator for at least 1 hour to let the flavors meld.
  10. Give the salad a quick stir before serving to redistribute any settled dressing.

Notes

Key trick: rinse pasta under cold water and chill the salad for at least an hour to enhance flavor and texture., Use high-quality mayonnaise for richer flavor., Peel cucumbers if skin is waxy or thick to avoid bitterness., If salad becomes dry overnight, add a splash of milk or extra sour cream/mayonnaise to restore creaminess., Finely dice onions to avoid overpowering bites., Salt pasta water generously to season pasta internally., For vegan options, substitute mayonnaise and sour cream with plant-based alternatives and use vegan cheese or omit cheese., To lighten the salad, substitute some or all mayonnaise with Greek yogurt., This salad pairs well with grilled meats or can be a standalone lunch., Store in an airtight container and keep refrigerated for up to 3-4 days; do not freeze as dressing may separate.

Nutrition

Find it online: https://cookingcrumbs.com/ditalini-pasta-salad-the-ultimate-25-minute-creamy-summer-classic/