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Ditalini are little pasta tubes, about as long as they are wide. If you can't find ditalini, you can substitute elbow macaroni. This makes an excellent pot luck dish.
- 1 cup uncooked ditalini
- 2 tablespoons vegetable oil
- 1⁄3 cup white wine vinegar
- 2 tablespoons sugar
- 1 garlic clove, crushed
- 1 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 medium top quality vine-ripened tomatoes, cut in 1/2-inch cubes
- 1 small red onion, cut in 1/2-inch pieces
- 2 celery ribs, diced
- 1 cup frozen green pea, defrosted, drained
- 1⁄2 cup raisins
- 1⁄4 cup roasted sunflower seeds
- 1⁄2 cup mayonnaise
- Cook pasta in boiling salted water until tender. Drain in a colander then immerse in cold water until pasta is cool. Drain thoroughly and place in a bowl with the vegetable oil. Toss until pasta is coated evenly with the oil. Cover and refrigerate while preparing the vegetables.
- Place tomatoes, red onion, and celery in a bowl with a tight-fitting lid. Whisk together vinegar, sugar, garlic, dry mustard, salt, and pepper. Pour over vegetables, cover bowl, and let marinate for several hours in the refrigerator.
- Drain the marinated vegetables, reserving the liquid. Combine vegetables, cooked pasta, peas, raisins, and sunflower seeds in a large bowl.
- Whisk the mayonnaise into the reserved marinade and pour over salad. Toss gently to mix. Cover and chill until ready to serve.