About this recipe

This crowd-pleasing ditalini pasta salad is the ultimate make-ahead dish — tender little tube pasta tossed with crisp vegetables, briny olives, and a zesty lemon-herb vinaigrette. It's the kind of viral, shareable recipe that disappears fast at potlucks, BBQs, and summer gatherings. Bright, satisfying, and endlessly customizable.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Add the ditalini pasta and cook according to package directions until al dente, about 8–10 minutes. Drain in a colander and rinse under cold running water until completely cool. Shake off excess water and set aside.

2. 2

   In a small mixing bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper until well combined and slightly emulsified. Taste and adjust seasoning as needed.

3. 3

   In a large mixing bowl, combine the cooled ditalini pasta, diced red bell pepper, cucumber, red onion, celery, cherry tomatoes, and kalamata olives. Pour the vinaigrette over the top and toss well to coat every piece of pasta and vegetable.

4. 4

   Fold in the crumbled feta cheese and chopped Italian flat-leaf parsley. Cover the bowl and refrigerate for at least 10 minutes (or up to overnight) to let the flavors meld. Give it a good stir before serving and add a squeeze of fresh lemon juice if it needs brightening.