I am not at all fond of pasta salads that are loaded with oily dressing, or the dreadful mayo to weigh things down even further. I like a salad that leaves me feeling refreshed and light. Ditalini is a shape normally used in soups, but I thought it would work well in this type of recipe. It has slightly more body than orzo, and is not as “slippery” . Rather than a strict recipe, this is all about flexible amounts, so play with it, and make it shine!


(from the Bewitching Kitchen)

Ditalini pasta, cooked all dente and rinsed in cold water
1/4 cup grape seed oil
1/8 cup red wine vinegar
1 Tbs lemon juice
Dried oregano to taste
Dried mint to taste
Red pepper flakes, a pinch or two
Cherry tomatoes, red and yellow
Green onions, sliced thin
Salt and pepper to taste

Place the cooked and cooled ditalini pasta on a large bowl.

Make the vinaigrette by mixing and whisking well the grape seed oil, vinegar, lemon juice, oregano, mint, and red pepper flakes.

Cut the cherry tomatoes in half, and season lightly with salt and pepper.

Add the vinaigrette to the pasta and mix well.  Incorporate the cherry tomatoes, add the green onions, adjust seasoning with salt and pepper.  Keep cold…  and….


to print the recipe, click here


Comments:  Feel free to use fresh mint instead of dried, as well as fresh oregano, although I find fresh oregano too overpowering and always use dried instead.  I kicked myself for not thinking about adding capers, so keep that in mind, this salad begs for a handful of those.   We like our vinaigrette to be more about the vinegar than the oil. We also prefer the milder taste of grape seed compared to olive oil, so grape seed was my choice.  You should make it the way you prefer, more oil, olive oil, a little mustard, maybe some garlic.  As you may have noticed, we are not garlic people.  It is quite possible that if they sequence our genome, a few vampire genes might be found here and there.  But, nothing to worry about, we are usually very well-behaved, your neck is safe with us.   😉

Are you familiar with Vincent Price’s cookbook?  A classic, a real classic….


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