Ditalinisalad 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.
GARLIC AND LEEK DITALINI
While the small tubular Ditalini pasta isn't usually eaten on its own, it works well here with a number of strong flavors and a creamy sauce.
Provided by Ryan MacMichael
Categories Everyday Cooking Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.
Nutrition Facts : Calories 485 calories, Carbohydrate 45.7 g, Cholesterol 87 mg, Fat 25.7 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 415 mg, Sugar 2.2 g
DITALINI SALAD
Ditalini are little pasta tubes, about as long as they are wide. If you can't find ditalini, you can substitute elbow macaroni. This makes an excellent pot luck dish.
Provided by Patty Mae
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 301.2, Fat 14.4, SaturatedFat 1.9, Cholesterol 5.1, Sodium 375.5, Carbohydrate 39.7, Fiber 3.6, Sugar 16.2, Protein 5.9
DITALINI PASTA SHRIMP SALAD
Make and share this Ditalini Pasta Shrimp Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 6 to 8 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to directions.
- Drain in colander, rinse with cold water.
- Mix mayonnaise and mustard together to taste.
- Add remaining ingredients and mix well.
- Chill in refrigerator several hours before serving.
- Keep refrigerated until ready to eat.
Nutrition Facts : Calories 375.3, Fat 9.4, SaturatedFat 1.4, Cholesterol 149.9, Sodium 619.2, Carbohydrate 48.3, Fiber 3.5, Sugar 2, Protein 23.9
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