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Ditalini Italian Salad

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. - 1 3/4 c. (8 oz.) Ditalini pasta, uncooked

    2. 2/3 c. mayonnaise

    3. 1/2 tsp. dry mustard

    4. 1 c. (4 oz.) cheddar cheese, cubed

    5. 3/4 c. tomatoes, chopped

    6. 1/2 c. pepperoni, diced

    7. 1/2 c. green pepper, chopped

    8. 1/4 c. celery, chopped

    9. 2 tbsp. onion, chopped

    10. Ripe olives

    Instructions Jump to Ingredients ↑

    1. Cook Ditalini according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine mayonnaise and mustard; blend well. Add cooled Ditalini, tomatoes, cheese, pepperoni, green pepper, celery and onion; mix lightly. Chill. To serve, place in a lettuce lined bowl and garnish with ripe olive halves. Makes 8 servings.

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