Creamy Ditalini Pasta Salad 

This refreshing and creamy pasta salad combines tender ditalini pasta with crisp vegetables and a tangy dressing, making it a perfect side dish for gatherings, picnics, or a light lunch. The small, tube-shaped pasta holds the creamy dressing beautifully, while the vegetables add crunch and freshness to each bite.

Ingredients

• 1 pound ditalini pasta

• 1 cup frozen peas, thawed

• 1 red bell pepper, diced

• 1 celery stalk, diced

• 1/2 red onion, finely chopped

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup chopped fresh parsley (optional)

Directions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Add the ditalini pasta and cook according to package directions until al dente.

   • Drain the pasta and rinse under cold water to cool.

2. Prepare the Vegetables:

   • While the pasta is cooking, dice the red bell pepper, chop the celery, and finely chop the red onion.

   • Thaw the frozen peas by placing them in a colander under warm running water for a few minutes.

3. Make the Dressing:

   • In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and black pepper until smooth and well combined.

4. Combine the Salad:

   • Add the cooled pasta, diced vegetables, and peas to the bowl with the dressing.

   • Toss everything together gently until the pasta and vegetables are evenly coated with the dressing.

5. Chill and Serve:

   • Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.

   • Before serving, sprinkle with chopped fresh parsley if desired.

Nutritional Information (Per Serving)

• Calories: Approximately 250 kcal

• Protein: 6 g

• Fat: 12 g

• Carbohydrates: 30 g

• Fiber: 2 g

• Sugar: 3 g

• Sodium: 400 mg