Ditalini Pasta Salad with Basil Vinaigrette

Ditalini pasta salad with summer vegetables in a yellow oval serving dish.

Made with short-cut ditalini that soaks up delicious flavors, this fresh pasta salad includes summer tomatoes, corn, cucumbers, and a basil-heavy dressing! It's a winning side or main dish that tastes great freshly made or chilled.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings 2-cup servings

Calories 580kcal

Author Lizzie Streit, MS, RDN

Equipment

Food processor

Ingredients

Pasta salad

8 ounces ditalini pasta
1 tablespoon extra virgin olive oil
16 ounces cherry tomatoes about 2 cups
2 ears fresh corn kernels shaved off the cob, about 2 cups
½ large cucumber peeled and thinly sliced, about 1 cup
6 ounces feta cheese crumbled, about ¾ cup

Basil vinaigrette

2 packed cups basil leaves
1 small clove garlic minced
⅓ to ½ cup extra virgin olive oil see notes about oil amount
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt

US Customary - Metric

Instructions

Bring a pot of salted water to a boil. Cook ditalini pasta until al dente according to package instructions. Drain and rinse with cool water.
Warm olive oil in a large skillet over medium heat. Add the cherry tomatoes. I usually keep them whole, but you can halve any large ones. Sprinkle with salt. Cook for 8 to 12 minutes, stirring occasionally, until blistered and jammy.
In the last few minutes of cooking for the tomatoes, add the corn to the skillet. Cook until they are slightly browned and softened. Remove the veggies from heat.
While the pasta and veggies cook, slice the cucumbers, crumble the feta, and make the dressing. I like to use a mandoline to yield very thin slices of cucumber, but you can easily cut them with a knife too.
To make the dressing, combine the basil leaves, garlic, olive oil, red wine vinegar, mustard, and salt in a food processor fitted with an S-blade. Secure the lid and pulse until the dressing is emulsified and smooth.
Combine the cooked pasta, cooked tomatoes and corn, sliced cucumbers, and crumbled feta in a large mixing bowl. Drizzle with the basil vinaigrette and toss until coated!
Enjoy right away, or better yet, cover and chill in the fridge for an hour or two before enjoying.
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Notes

Pasta salads absorb dressing/oil as they sit. The basil vinaigrette may seem oily at first but it will get absorbed by the pasta if you plan to let the salad sit for a while in the fridge. If you are serving the dish right away, or if you just prefer the dressing to have less oil, make it with ⅓ cup of olive oil instead of ½ cup.
If you don't have a food processor, you can make the dressing in a high-powered blender instead. Alternatively, you can chop the basil into very small pieces by hand and use a whisk to mix the dressing ingredients together.
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
Serve with grilled chicken, shrimp, or tofu for a higher protein meal.

Nutrition