Since I had such luck with the potato salad being a delightful way to use a Dutch oven, I thought I’d do it again with another family favorite.
Ditalini salad sounds like something that probably once came on the side of the box for using ditalini pasta.
I’ll never know since I can never find the dang pasta, even though I know it still exists because my family has made it using the traditional small, round tube pasta.
In its place, I use small shells. They’re close in size but they do tend to catch the other ingredients in its shell rather than being a separate mix. But otherwise it’s a fine substitute and any small pasta will work.
The rest of the ingredients are either usually on-hand in any household or easy to find. I usually just have to get a bell pepper and a jar of pimiento peppers, and I’m ready to go.
Like with the potato salad, and my other pasta dishes this year, it’s possible to cook the pasta in the Dutch oven, letting the main ingredient cool in a strainer while the Dutch oven cools as well. So it can be another simple one-pot dish. Just what’s needed for a lazy long weekend. Happy (early) 4th!
Here’s what I did:
- 1 box (16 oz.) ditalini, or other small pasta, cooked
- 1 jar (4 oz.) diced pimiento peppers
- 1 small green bell pepper, diced
- 3 T. white vinegar (you can use different, but I swear, the white works best for the authentic flavor)
- 3 T. sugar
- 2 T. olive oil
Place the cooked and cooled pasta in a large Dutch oven. Stir in the peppers. Add the sugar, vinegar, and olive oil. Stir to combine. Refrigerate for a couple hours or overnight and enjoy!