Single Serve Grinder Pasta Salad
Single Serve Grinder Pasta Salad
Ingredients
For the Pasta Salad
- 1/2 cup ditalini pasta
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1 tablespoon red onion, diced
- 1 tablespoon pepperoncini, sliced
- 1/4 cup chickpeas, rinsed
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon Parmesan cheese, grated
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh parsley, chopped
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 grinder roll
Instructions
- 1
Bring a small pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente, typically 7-10 minutes. Drain well and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the dressing. In a small jar with a lid or a small bowl, combine the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified.
⏱️ 5 min
- 3
In a medium mixing bowl, combine the cooked and drained ditalini pasta, halved cherry tomatoes, diced cucumber, diced red onion, sliced pepperoncini, rinsed chickpeas, crumbled feta cheese, grated Parmesan cheese, chopped fresh basil, and chopped fresh parsley.
⏱️ 5 min
- 4
Pour the prepared dressing over the ingredients in the bowl. Mix all ingredients thoroughly with a spoon or spatula until everything is well combined and coated with the dressing.
⏱️ 3 min
- 5
Taste the pasta salad and adjust seasoning with additional salt and pepper if desired. Serve immediately in a grinder roll, or chill for a short period if preferred.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Single Serve Grinder Pasta Salad
For the Pasta Salad
- 1/2 cup ditalini pasta
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1 tablespoon red onion, diced
- 1 tablespoon pepperoncini, sliced
- 1/4 cup chickpeas, rinsed
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon Parmesan cheese, grated
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh parsley, chopped
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 grinder roll
Instructions
- 1
Bring a small pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente, typically 7-10 minutes. Drain well and set aside.
⏱️ 10 min - 2
While the pasta is cooking, prepare the dressing. In a small jar with a lid or a small bowl, combine the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified.
⏱️ 5 min - 3
In a medium mixing bowl, combine the cooked and drained ditalini pasta, halved cherry tomatoes, diced cucumber, diced red onion, sliced pepperoncini, rinsed chickpeas, crumbled feta cheese, grated Parmesan cheese, chopped fresh basil, and chopped fresh parsley.
⏱️ 5 min - 4
Pour the prepared dressing over the ingredients in the bowl. Mix all ingredients thoroughly with a spoon or spatula until everything is well combined and coated with the dressing.
⏱️ 3 min - 5
Taste the pasta salad and adjust seasoning with additional salt and pepper if desired. Serve immediately in a grinder roll, or chill for a short period if preferred.
⏱️ 2 min