This is my go to when I need to bring something to a potluck. It's easy to make, feeds a group, and tastes great! My older sister, Priscilla, shared this delicious recipe with me. Whenever I go to her house and she has made some I can eat the whole bowl. But that goes for everything she makes!
Ditalini Pasta Salad
1 box of ditalini pasta
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/2 red onion, finely chopped
1/2 cup of green olives, chopped (manzanilla spanish olives - pimientos or pit removed)
3 to 4 large dollops of mayonnaise (plus extra to add according to your taste)
1 large dollop of sour cream
4 tablespoons of olive juice
salt and pepper
Cook the ditalini pasta according to the directions on the box and then drain and let cool. Finely chop the red bell pepper, green bell pepper, red onion, and green olives. In a large bowl or serving dish add the cooled pasta and gradually add the chopped ingredients mixing well. Then add the mayonnaise and sour cream a little at a time and mix well. (After mixing, if you think it needs more mayonnaise feel free to add more.) Add the olive juice and mix again. Now sprinkle the dill weed and salt and pepper to your taste and mix pasta. Cover the pasta and leave in the refrigerator overnight. Then before you serve the next day add 1 or 2 more dollops of mayonnaise and mix well.