Ditalini Salad Recipes

DITALINI AND PEAS

Steps:

• Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.

SHRIMP WITH LEMON-CHIVE TARTAR SAUCE, DITALINI SALAD WITH MIXED PEPPERS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.
• Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.
• In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about 1/2 pound cooked) for another meal.

DITALINI SALAD

Steps:

• 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.