Ditalini Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup uncooked ditalini
• 2 tablespoons vegetable oil
• 1/3 cup white vinegar
• 2 tablespoons sugar
• 1 garlic clove, crushed
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 medium top quality vine-ripened tomatoes, cut in 1/2-inch cubes
• 1 small red onion, cut in 1/2-inch pieces
• 2 celery ribs, diced
• 1 cup frozen green pea, defrosted, drained
• 1/2 cup raisins
• 1/4 cup roasted sunflower seeds
• 1/2 cup mayonnaise

Recipe

• 1 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.
• 2 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.
• 3 drain the marinated vegetables, reserving the liquid. combine vegetables, cooked pasta, peas, raisins, and sunflower seeds in a large bowl.
• 4 whisk the mayonnaise into the reserved marinade and pour over salad. toss gently to mix. cover and chill until ready to serve.