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Ditalini Pasta Salad in a glass bowl.
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5 from 10 votes

Ditalini Pasta Salad Recipe

Pasta Salad full of fresh veggies with a sweet and tangy dressing. Perfect for potluck and any other gathering. It is beautiful and tasty!
Prep Time30 minutes
Cook Time10 minutes
Chill Time4 hours
Total Time4 hours 40 minutes
Course: Side Dish
Cuisine: American
Difficulty Level: Easy
Servings: 16 people
Calories: 182kcal
Author: Louise

Ingredients

Dressing Ingredients

  • 1 cup mayonnaise
  • 1½ Tablespoons white wine vinegar
  • 3 Tablespoons white granulated sugar

Pasta Salad Ingredients

  • 8 ounces Ditalini pasta uncooked
  • Pot of salted water for boiling pasta
  • 6 ounces small frozen shrimp peeled and deveined, 60-80 count per pound (about 1½ cups)
  • 6 ounces frozen peas about 1 cup
  • 1 cup diced celery 2-3 stalks
  • ½ cup diced red bell pepper about ½ pepper
  • ½ cup diced yellow bell pepper about ½ pepper
  • 1 medium carrot, shredded about ¼ cup
  • 2-3 plum tomatoes, diced about 1 cup
  • ¼ red onion, diced about ¼ cup
  • 1 large cucumber, diced about 1 cup
  • 2-3 green onions, green part only optional for garnish
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil and add in the pasta. Boil for 8 minutes and add the frozen shrimp. Stir and cook an additional 2 minutes or until the pasta is al dente.
    8 ounces Ditalini pasta, Pot of salted water for boiling pasta, 6 ounces small frozen shrimp
  • While the pasta is cooking, combine the dressing ingredients in a bowl and whisk to combine.
    1 cup mayonnaise, 1½ Tablespoons white wine vinegar, 3 Tablespoons white granulated sugar
  • Drain the pasta and shrimp and transfer to a large mixing bowl. Add the frozen peas to the hot pasta and shrimp and stir to combine. Add about ¼ cup of the dressing and stir to combine. Place uncovered in refrigerator for about 30 minutes, then cover with plastic wrap and chill for 2-4 hours. Cover the dressing with plastic wrap and refrigerate.
    6 ounces frozen peas
  • While the pasta mixture is chilling, prep the vegetables by dicing them into about ½" dice. Shred the carrot.
    1 cup diced celery, ½ cup diced red bell pepper, ½ cup diced yellow bell pepper, 1 medium carrot, shredded, 2-3 plum tomatoes, diced, ¼ red onion, diced, 1 large cucumber, diced
  • Add the vegetables and the remaining dressing when the pasta has chilled completely. Stir to combine. Garnish with chopped green onions.
    Serve & Enjoy!
    2-3 green onions, green part only

Notes

This recipe yields about 16 cups of pasta salad.
Nutritional Values do not include the salted water since the amount of salt varies. 

Nutrition

Serving: 0.75cup | Calories: 182kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 160mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1022IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg