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Italian Ditalini Pasta Salad

Updated: Apr 12

Prep Time 5 mins Cook Time 8-10 mins

Servings: 6-8


· 16 oz Ditalini - (Try our Riscossa Pater Rigati Ditalini)

· 1 jar Sun-Dried Peppers chopped -(Try our Vantia Sun-Dried Peppers)

· 1 jar Grilled Olives chopped (Try our Castellino Grilled Olives)

· 1 jar Mixed Mushrooms chopped (Try our Mushrooms Mix)

· 1 jar Basil Pesto (Try our Andoran Basil Pesto)

· 7 oz Pecorino Calabrese Cheese cubed (Try our Pecorino Calabrese)

· Coarsely ground black pepper and salt

· Coarsely chopped Italian Parsley

  1. In a large pot, bring 2 quarts of water to a boil.

  2. Add pasta to pot and boil 8-10 minutes until al dente.

  3. Drain pasta and place in large bowl.

  4. Add chopped peppers, olives, mushrooms, cubed cheese and a few tablespoons of arugula pesto to taste - Mix.

  5. Taste for salt and pepper, season as needed. Chill for an hour or overnight.

  6. Sprinkle with chopped parsley and Enjoy!

Buon Appetito!

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