A lively combination of pesto, creamy dressing, ditalini, and fresh vegetables for a flavorful dish.
# Required Ingredients:
→ Pasta
01 - 8.8 oz ditalini pasta
02 - 1 tsp salt (for pasta water)
→ Pesto Caesar Dressing
03 - 3 tbsp basil pesto
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 - ½ cup cucumber, diced
13 - ¼ cup red onion, finely chopped
14 - ¼ cup black olives, sliced (optional)
15 - ¼ cup Parmesan shavings
16 - 2 tbsp toasted pine nuts (optional)
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Add ditalini pasta and cook until al dente, following package instructions. 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 black pepper.
03 - Add the cooled ditalini pasta to the dressing. Toss thoroughly to coat evenly.
04 - Gently fold in cherry tomatoes, baby spinach, cucumber, red onion, and black olives if using.
05 - Transfer to a serving dish. Top with Parmesan shavings and toasted pine nuts if desired. Serve immediately or chill for 30 minutes to meld flavors.
