Caesar Pesto Ditalini Salad

A vibrant pasta salad that combines the creamy tang of Caesar dressing with fresh basil pesto, tossed with ditalini pasta, crisp vegetables, and savory Parmesan for a flavorful, crowd-pleasing dish.

This salad became a summer family favorite after I served it at a casual backyard dinner.

Ingredients

• Pasta: 250 g ditalini pasta 1 tsp salt (for pasta water)
• Pesto Caesar Dressing: 3 tbsp basil pesto (store-bought or homemade) 3 tbsp Caesar dressing 1 tbsp lemon juice 1 tsp Dijon mustard 1 small garlic clove, minced 2 tbsp grated Parmesan cheese Freshly ground black pepper, to taste
• Salad Components: 1 cup cherry tomatoes, halved 1 cup baby spinach, roughly chopped 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup black olives, sliced (optional) 1/4 cup Parmesan shavings 2 tbsp toasted pine nuts (optional)

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Step 1:

Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

Step 2:

In a large mixing bowl, whisk together pesto, Caesar dressing, lemon juice, Dijon mustard, minced garlic, grated Parmesan, and a pinch of black pepper.

Step 3:

Add the cooled ditalini pasta to the bowl. Toss to coat evenly with the dressing.

Step 4:

Gently fold in cherry tomatoes, baby spinach, cucumber, red onion, and black olives (if using).

Step 5:

Transfer to a serving platter or bowl. Top with Parmesan shavings and toasted pine nuts, if desired.

Step 6:

Serve immediately or chill for 30 minutes to let flavors meld.

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This salad is always requested at family gatherings, especially during warm months.

Substitutions

You can substitute ditalini pasta with small shells or elbow macaroni for different textures.

Serving Suggestions

Serve chilled or at room temperature as a side dish or light main course.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Toss before serving.

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Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

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Enjoy this refreshing and creamy salad as a go-to meal that brightens any table.

Recipe FAQ

→ What type of pasta works best for this salad?

Small shapes like ditalini, elbow macaroni, or small shells hold the dressing well and blend nicely with the fresh ingredients.

→ Can I make the pesto and dressing from scratch?

Yes, homemade basil pesto and Caesar-style dressing with garlic, lemon, and Parmesan bring freshness and depth to the dish.

→ How should the pasta be cooked for ideal texture?

Cook the pasta until al dente, then rinse with cold water to stop cooking and keep a firm bite that holds up in the salad.

→ Are there protein additions that complement this dish?

Grilled chicken or chickpeas can be added for extra protein while keeping the fresh, vibrant flavors balanced.

→ What wine pairs well with this vibrant pasta and vegetable mix?

A crisp Pinot Grigio or Sauvignon Blanc offers refreshing acidity that complements the creamy dressing and fresh herbs.

→ Can I substitute spinach with other greens?

Yes, arugula works well for a peppery twist, adding another layer of flavor to the salad.