Ditalini Pasta Salad
Ditalini Pasta Salad is a crunchy bite-size salad, loaded with hearty protein and creamy, tangy, smoky flavor. Perfect for summer picnics or outdoor BBQs.
Ingredients
For the Salad
- 1 lb bacon cooked, crumbled
- 3 hard boiled eggs, cooked and chopped
- 1 ½ c ditalini pasta cooked drained
- 4 cups chopped romaine
- 4 cups thinly sliced red cabbage
- 4 cups thinly sliced iceberg
- 4 tomatoes chopped
- 1 c sliced scallions
- ½ c sweet gherkins thinly sliced
- 1 c gorgonzola crumbled
- 4 cups diced cooked chicken
For the Dressing
- 1 ½ c olive oil
- ¾ c white balsamic vinegar
- 6 teaspoons maple syrup
- 4 grated garlic cloves
- 3 teaspoon Dijon
- 3 teaspoon oregano
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cook and crumble the bacon.
- Boil and drain the pasta. Spread it on a tray to cool faster or place in the fridge.
- Hard-boil, peel, and chop the eggs.
- In a large bowl, combine all of the pasta salad ingredients.
- Whisk the dressing ingredients together in a jar (or add and shake the jar).
- Pour desired amount of dressing over the salad, toss, and serve.
Notes
Sandy’s tips:
- Storage: Store leftover ditalini pasta salad in an airtight container in the fridge for up to 3 days. Keep in mind that the fresh salad ingredients will start to soften and release their natural juices while stored. The homemade dressing can be stored separately in the fridge for 1-2 weeks. Give any leftover dressing a good stir/shake before using again.
- Al dente pasta: Only cook the ditalini pasta until al dente. I usually shave 1-2 minutes off the package’s suggested cook time to achieve the perfect texture.
- Cooling the pasta: Placing the pasta in the fridge while preparing the rest of this salad is a great way to cool it quickly. You could also spread the pasta evenly on a tray when refrigerating it (if there’s room in the fridge) which will speed up the process even more!
- Make ahead: Assemble this pasta salad the night before to allow all of the flavors to meld together and intensify as it chills in the fridge. It always tastes the best the next day! I recommend only adding the crisp fresh salad ingredients, such as lettuce and cabbage, to the pasta salad just before serving to preserve texture.
Nutrition Facts
Calories: 481kcal, Carbohydrates: 34g, Protein: 36g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 131mg, Sodium: 1596mg, Potassium: 845mg, Fiber: 4g, Sugar: 12g, Vitamin A: 2261IU, Vitamin C: 31mg, Calcium: 167mg, Iron: 4mg