Description
A fresh and flavorful Mediterranean-inspired ditalini pasta salad with cherry tomatoes, baby arugula, olives, and Parmesan. Perfect for summer meals or as a side dish.
Ingredients
2 cups ditalini pasta
1 cup cherry tomatoes, halved
1 cup baby arugula
½ cup pitted Kalamata olives
1 tbsp capers
2 hard-boiled eggs, chopped
½ cup mayonnaise or Greek yogurt
¼ cup grated Parmesan cheese
Olive oil and lemon juice to taste
Instructions
Bring a large pot of salted water to a boil and cook the ditalini pasta for 8 minutes (al dente).
Drain and rinse under cool water if making a cold salad; skip rinsing for a warm version.
In a large bowl, combine cherry tomatoes, arugula, olives, capers, and hard-boiled eggs.
Add the cooked pasta and mix in mayonnaise or Greek yogurt.
Drizzle with olive oil and lemon juice, then season with salt and pepper.
Sprinkle Parmesan cheese on top and serve immediately, or chill for later.
Notes
For a lighter dressing, replace mayonnaise with Greek yogurt.
Ditalini holds its shape well, making it perfect for meal prep.
Serve with chicken broth on the side for a warm twist.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Pasta Salad
- Method: Boil and Mix
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: ditalini pasta, simple ditalini pasta recipe, ditalini pasta salad