🎉 Introduction
Creamy, colorful, and loaded with flavor — this Creamy Ditalini Pasta Salad is everything you want in a chilled side dish. It’s tangy, rich, and fresh with a satisfying crunch from veggies and a smooth, luscious dressing that clings perfectly to every little piece of pasta. Whether you’re hosting a backyard BBQ, packing a picnic, or just meal prepping for the week, this pasta salad is a crowd-pleasing classic with a slight twist.
Unlike heavier pasta salads, this version blends mayonnaise and sour cream for a balanced, creamy texture. The dijon mustard and white wine vinegar add brightness and a touch of tang, while celery, red bell pepper, and green onions bring crunch and freshness. Ditalini — those short, tubular pasta bits — are perfect for soaking up the dressing in every bite.
This is the salad that keeps guests coming back for seconds and is even better the next day.
🧰 Equipment Needed
- Large pot for boiling pasta
- Strainer
- Large mixing bowl
- Cutting board & knife
- Measuring cups & spoons
- Mixing spoon or spatula
- Small whisk for dressing
🍴 No fancy equipment needed — just a knife, bowl, and spoon!
🛒 Ingredients
🥗 Pasta Salad
- 2 cups Ditalini pasta, cooked and cooled
- ½ cup celery, finely chopped
- ¼ cup green onions, thinly sliced
- ½ cup red bell pepper, diced
- ¼ cup fresh parsley, chopped
- ½ tsp parsley, dried
🧄 Seasonings
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
🧀 Dairy & Creaminess
- ¼ cup shredded cheddar cheese
- ½ cup sour cream
🥄 Dressing
- 1 cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
✅ Sub Greek yogurt for sour cream or mayo for a lighter version!
👩🍳 Directions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add ditalini pasta and cook until al dente, about 8–9 minutes.
- Drain and rinse under cold water to stop cooking.
- Set aside to cool completely.
🍝 Cold pasta holds dressing better and prevents soggy texture.
Step 2: Prep the Veggies
- Dice celery, red bell pepper, and slice the green onions.
- Chop fresh parsley.
- Shred cheddar cheese if not using pre-shredded.
Step 3: Mix the Dressing
In a large bowl, whisk together:
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
🥄 The sour cream lightens the mayo and the vinegar brightens the whole mix.
Step 4: Combine It All
- Add cooled pasta to the bowl of dressing.
- Add celery, bell pepper, green onions, cheddar, and both types of parsley.
- Mix gently but thoroughly until everything is evenly coated.
Step 5: Chill & Serve
- Cover and refrigerate for at least 1 hour before serving — longer is better for flavor melding.
- Garnish with extra green onions or parsley before serving.
🍽️ Servings & Timing
- Yield: 6–8 side servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 1 hour (or more)
- Total Time: ~1 hour 25 minutes
Great for cookouts, make-ahead lunches, and holiday feasts.
🧊 Storage & Reheating
Refrigerator
- Store covered in the fridge for up to 4 days.
- Stir before serving to redistribute dressing.
Freezer
- Not recommended — mayo and dairy break down when frozen.
❄️ This salad gets better after 12–24 hours in the fridge!
🥄 Variations
- 🥓 Bacon Ditalini Salad – Add crumbled crispy bacon for a smoky, salty crunch.
- 🥒 Dill Pickle Twist – Add diced pickles and a splash of pickle juice.
- 🌽 Tex-Mex Style – Toss in black beans, corn, and lime juice for a fresh spin.
- 🧄 Garlic Parm Version – Swap cheddar for parmesan and up the garlic powder.
- 🌶️ Spicy Version – Add a pinch of cayenne or diced jalapeños.
❓ 10 FAQs
1. Can I use a different pasta shape?
Yes! Elbow macaroni, shells, or small rotini work well too.
2. What does ditalini pasta look like?
Ditalini are small, short tubes — perfect for catching sauce and dressing.
3. Is this pasta salad vegetarian?
Yes! Just ensure the cheese is vegetarian-friendly if needed.
4. Can I use Greek yogurt instead of sour cream?
Absolutely. It adds tang and lightens the dish.
5. What’s the best way to make it ahead?
Make a day in advance and refrigerate — stir before serving.
6. Can I make it without mayo?
You can use all sour cream or try plain Greek yogurt for a lighter base.
7. What if my dressing is too thick?
Add a splash of milk or vinegar to thin it out slightly.
8. Can I serve it warm?
It’s meant to be chilled, but serving slightly warm is fine — the flavor will shift.
9. What should I serve it with?
Grilled meats, burgers, sandwiches, or BBQ ribs are all perfect pairings.
10. Is it gluten-free?
Use gluten-free pasta and check all labels to make it GF.
🏁 Conclusion
This Creamy Ditalini Pasta Salad is your answer to every potluck, picnic, or lazy-day lunch. It’s got crunch, creaminess, bright herb flavor, and that perfect tangy-sweet dressing that makes every bite pop. It’s quick to assemble, stays delicious for days, and never fails to impress.
Whether you’re bringing it to the BBQ or batch-prepping weekday sides, this little bowl of goodness will become a household staple.
Creamy Ditalini Pasta Salad – The Perfect Make-Ahead Side for BBQs, Picnics & Potlucks
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- Add ditalini pasta and cook until al dente, about 8–9 minutes.
- Drain and rinse under cold water to stop cooking.
- Set aside to cool completely.
- Dice celery, red bell pepper, and slice the green onions.
- Chop fresh parsley.
- Shred cheddar cheese if not using pre-shredded.
- In a large bowl, whisk together:
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- Add cooled pasta to the bowl of dressing.
- Add celery, bell pepper, green onions, cheddar, and both types of parsley.
- Mix gently but thoroughly until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving — longer is better for flavor melding.
- Garnish with extra green onions or parsley before serving.
Notes
Store covered in the fridge for up to 4 days. Stir before serving to redistribute dressing. Freezer
Not recommended — mayo and dairy break down when frozen. ❄️ This salad gets better after 12–24 hours in the fridge! 🥄 Variations 🥓 Bacon Ditalini Salad – Add crumbled crispy bacon for a smoky, salty crunch. 🥒 Dill Pickle Twist – Add diced pickles and a splash of pickle juice. 🌽 Tex-Mex Style – Toss in black beans, corn, and lime juice for a fresh spin. 🧄 Garlic Parm Version – Swap cheddar for parmesan and up the garlic powder. 🌶️ Spicy Version – Add a pinch of cayenne or diced jalapeños. ❓ 10 FAQs 1. Can I use a different pasta shape?
Yes! Elbow macaroni, shells, or small rotini work well too. 2. What does ditalini pasta look like?
Ditalini are small, short tubes — perfect for catching sauce and dressing. 3. Is this pasta salad vegetarian?
Yes! Just ensure the cheese is vegetarian-friendly if needed. 4. Can I use Greek yogurt instead of sour cream?
Absolutely. It adds tang and lightens the dish. 5. What’s the best way to make it ahead?
Make a day in advance and refrigerate — stir before serving. 6. Can I make it without mayo?
You can use all sour cream or try plain Greek yogurt for a lighter base. 7. What if my dressing is too thick?
Add a splash of milk or vinegar to thin it out slightly. 8. Can I serve it warm?
It’s meant to be chilled, but serving slightly warm is fine — the flavor will shift. 9. What should I serve it with?
Grilled meats, burgers, sandwiches, or BBQ ribs are all perfect pairings. 10. Is it gluten-free?
Use gluten-free pasta and check all labels to make it GF. 🏁 Conclusion This Creamy Ditalini Pasta Salad is your answer to every potluck, picnic, or lazy-day lunch. It’s got crunch, creaminess, bright herb flavor, and that perfect tangy-sweet dressing that makes every bite pop. It’s quick to assemble, stays delicious for days, and never fails to impress. Whether you’re bringing it to the BBQ or batch-prepping weekday sides, this little bowl of goodness will become a household staple.
