Spring Antipasto Pasta Salad

The first time I brought this pasta salad to a friends potluck, someone actually asked for the recipe before theyd even finished their first bite. Id thrown it together twenty minutes before running out the door, inspired by those viral grinder salads everyone was posting, but with pasta instead of bread. Theres something magical about how the tangy pickled vegetables cut through the creamy mozzarella while the arugula adds this perfect peppery freshness that makes you keep coming back for more.

Last spring my neighbor hosted her first backyard dinner party and was frantically texting me for side dish ideas. I showed up with two huge bowls of this salad and watched it disappear within fifteen minutes. Even her usually picky teenage son went back for thirds, quietly admitting he didnt usually like pasta salad but couldnt stop eating this one. Now she makes it for every single gathering.

Ingredients

• 300 g (10 oz) ditalini pasta: Those tiny tube shapes catch every bit of dressing and little ingredients in their nooks
• Salt: Generously salt your pasta water so the pasta absorbs flavor from the inside out
• 100 g (3.5 oz) fresh arugula: Adds a peppery bite that balances the rich mozzarella and salty salami perfectly
• 120 g (4 oz) salami: Choose a good quality Italian salami and slice it into small strips or cubes for easier eating
• 150 g (5 oz) fresh mozzarella pearls: The pearls are perfect size but diced mozzarella works beautifully too
• 100 g (3.5 oz) pickled vegetables: Giardiniera or pepperoncini bring that essential tangy kick
• 1 small red onion: Thinly sliced for mild crunch and beautiful color
• 8 cherry tomatoes: Halved so they release their juices into the dressing
• 4 tbsp extra-virgin olive oil: The foundation of a great dressing
• 2 tbsp red wine vinegar: Provides bright acidity that cuts through the richness
• 1 tbsp lemon juice: Fresh lemon brightens all the flavors and keeps everything lively
• 1 tsp Dijon mustard: Emulsifies the dressing and adds a subtle sharpness
• 1 garlic clove: Mince it finely so it distributes evenly
• 1 tsp dried oregano: Dried oregano actually works better than fresh here as it softens in the dressing
• ½ tsp chili flakes: Optional but adds a gentle warmth that makes everything pop
• Salt and black pepper: Season generously and taste as you go

Instructions

Cook the pasta:

Bring a large pot of salted water to boil and cook ditalini until al dente then drain and rinse under cool water to stop the cooking

Whisk the dressing:

In your large mixing bowl combine olive oil red wine vinegar lemon juice Dijon mustard garlic oregano chili flakes salt and pepper

Combine everything:

Add the cooled pasta arugula salami mozzarella pickled vegetables red onion and cherry tomatoes to the bowl with the dressing

Toss gently:

Fold everything together carefully so you dont tear the mozzarella or bruise the arugula

Taste and adjust:

Scoop a small bite and add more salt pepper or chili flakes if needed

Let it rest:

Serve right away or refrigerate up to 2 hours and toss again before serving

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My sister texted me at midnight last week because she was craving this salad after trying it weeks ago. She made it in her pajamas while her family slept and ended up eating half the bowl standing at her kitchen counter. Some recipes are just like that they become the thing you make when you need something that feels like a hug.

Making It Your Own

Ive learned that this pasta salad is incredibly forgiving. Swap the salami for marinated artichokes if youre vegetarian or add roasted red peppers for extra sweetness. Sometimes I toss in toasted pine nuts for crunch and everyone always asks what that special something is.

Serving Suggestions

This salad shines at potlucks picnics and backyard BBQs but its also substantial enough for a light lunch. Pair it with a crisp white wine or a chilled rosé. A simple green salad on the side makes it feel more like a complete meal.

Storage and Make Ahead Tips

The dressing can be made up to three days ahead and stored in the fridge. Cook the pasta and chop all ingredients beforehand but toss everything together no more than two hours before serving. Leftovers keep well for about two days though the texture is best on day one.

• Add the arugula last if you plan to make this ahead
• Bring the salad to room temperature for 15 minutes before serving leftovers
• The pasta will absorb more dressing overnight so you might need to add a splash more

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Theres something deeply satisfying about a dish that comes together so quickly yet delivers such big flavors. I hope this becomes your goto for all those moments when you need something beautiful and delicious without the fuss.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Absolutely. This antipasto salad actually tastes better after chilling for 1-2 hours, allowing the zesty dressing to infuse the ditalini and marry the flavors. It keeps well refrigerated for up to 2 days, though the arugula may wilt slightly.

→ What pasta shapes work best besides ditalini?

Small pasta shapes that catch the dressing well are ideal. Elbow macaroni, small shells, or fusilli make excellent substitutes. The key is choosing pasta similar in size to the other ingredients for even distribution.

→ How do I make this vegetarian?

Simply omit the salami and add marinated artichoke hearts or roasted red peppers for depth. You could also include sun-dried tomatoes, olives, or vegetarian pepperoni to maintain the savory Italian antipasto profile.

→ Can I substitute the pickled vegetables?

Feel free to swap giardiniera with pepperoncini, pickled cherry peppers, or even marinated mushrooms. The key is maintaining that tangy acidic element that cuts through the creamy mozzarella and rich salami.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the bright dressing beautifully. A dry rosé also works wonderfully, cutting through the richness while matching the spring aesthetic.

→ How do I prevent the pasta from absorbing all the dressing?

Rinse the cooked ditalini under cold water to stop cooking and remove excess starch. Make slightly extra dressing to refresh before serving if needed. The olive oil base also helps coat the pasta without being fully absorbed.