Prep 30 mins
Cook 15 mins
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.
I recommend this ADORABLE looking pasta salad (my 1st time using ditalini)! It was unique how you marinate the veg. in the dressing, drain and add mayo to it (it took me a FEW times to read the instructions to get this!). I didn't have any celery but enjoyed the texture of the dish without. Thanks so much Patty Mae, for posting this great salad. I will remember this for lots of occasions (potlucks, teacher luncheons, etc). Roxygirl