Creamy Ditalini Pasta Salad Recipe

This delightful creamy ditalini pasta salad is a perfect dish for picnics or a light lunch. Begin by cooking 250 grams of ditalini pasta until al dente, then drain and rinse under cold water to stop the cooking process. In a mixing bowl, combine the cooled pasta with a medley of diced vegetables—think crisp bell peppers, sweet cherry tomatoes, and finely chopped red onion—for that refreshing crunch.

For the creamy dressing, whisk together 150ml of mayonnaise, a dollop of Greek yoghurt, a squeeze of lemon juice, and a sprinkle of dried Italian herbs. Season with salt and pepper to taste. Gently fold the dressing through the pasta and vegetables, ensuring everything is well coated. For an extra burst of flavour, toss in some grated Parmesan cheese and a handful of fresh basil leaves.

Chill in the refrigerator for about 30 minutes before serving, allowing the flavours to meld beautifully. This creamy ditalini pasta salad is not only tantalisingly tasty but also incredibly versatile, making it a star at any gathering. Enjoy!