A flavorful blend of ditalini, fresh vegetables, basil pesto, and Caesar dressing with Parmesan cheese.
# Components:
→ Pasta
01 - 8.8 oz ditalini pasta
02 - 1 tsp salt (for pasta water)
→ Pesto Caesar Dressing
03 - 3 tbsp basil pesto (store-bought or homemade)
04 - 3 tbsp Caesar dressing
05 - 1 tbsp lemon juice
06 - 1 tsp Dijon mustard
07 - 1 small garlic clove, minced
08 - 2 tbsp grated Parmesan cheese
09 - Freshly ground black pepper, to taste
→ Salad Components
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach, roughly chopped
12 - 1/2 cup cucumber, diced
13 - 1/4 cup red onion, finely chopped
14 - 1/4 cup black olives, sliced (optional)
15 - 1/4 cup Parmesan shavings
16 - 2 tbsp toasted pine nuts (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, whisk together basil pesto, Caesar dressing, lemon juice, Dijon mustard, minced garlic, grated Parmesan, and freshly ground black pepper.
03 - Add the cooled ditalini pasta to the bowl with dressing. Toss thoroughly to coat all pasta evenly.
04 - Gently fold in cherry tomatoes, baby spinach, diced cucumber, finely chopped red onion, and sliced black olives if using.
05 - Transfer the salad to a serving platter or bowl. Top with Parmesan shavings and toasted pine nuts as desired. Serve immediately or chill for 30 minutes to allow flavors to meld.
