Ingredients
Scale
- 2 cups ditalini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the ingredients: rinse ditalini pasta, chop tomatoes, dice cucumber, chop onion, and thaw peas.
- Cook the ditalini pasta in boiling salted water for 8-10 minutes until al dente, then drain and rinse with cold water.
- Make the creamy dressing by whisking mayonnaise, sour cream, Dijon mustard, and apple cider vinegar together.
- Combine cooked pasta, tomatoes, cucumber, onion, and peas in a bowl, then add dressing and toss gently.
- Chill the salad in the refrigerator for at least 30 minutes to meld flavors.
- Garnish with parsley, stir gently, and serve.
Notes
- Adjust seasoning to taste before serving.
- For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pasta salad, creamy salad, ditalini, side dish, vegetarian