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

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.

DITALINI PASTA SHRIMP SALAD

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.

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.

WINTER GARDEN DITALINI

Steps:

• Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and carrots; sauté until softened, about 8 minutes. Add garlic; stir 1 minute. Add beans, fennel bulb, parsnips, and broth; bring to simmer. Cover and cook until vegetables are tender, about 8 minutes. Remove from heat. Add broccoli florets; cover and let stand 2 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Mix in vegetables, fennel fronds, cheese, and enough reserved pasta cooking water to moisten.
• Season with salt and pepper.