Save to Pinterest Last spring, my friend Sarah brought this pasta salad to a rooftop picnic and I could not stop eating it. The whole table went quiet for a solid minute, just forks clinking against bowls. Something about the peppery arugula against the tangy pickled vegetables just works. Now it is my go-to whenever I need to feed a crowd and actually want to enjoy the party myself.
I made this for my sister's baby shower last month and three people asked for the recipe before they even finished their first serving. My cousin who claims to hate pasta salad went back for thirds. There is something about the combination of salty salami, creamy mozzarella, and that bright zing from the pickled vegetables that keeps people coming back.
Ingredients
- 300 g (10 oz) ditalini pasta: These little tubes catch the dressing perfectly in their ridges and hollows
- Salt for boiling water: Season the water like the sea to give the pasta flavor from inside out
- 100 g (3.5 oz) fresh arugula: Peppery greens cut through the rich ingredients and add a fresh bite
- 120 g (4 oz) salami: The savory salty element that makes this feel substantial and satisfying
- 150 g (5 oz) fresh mozzarella pearls: Creamy little pockets of mildness that balance all the bold flavors
- 100 g (3.5 oz) pickled vegetables: Giardiniera or pepperoncini bring the essential tang and crunch
- 1 small red onion: Thinly sliced for a sharp bite that mellows beautifully in the dressing
- 8 cherry tomatoes: Halved for little bursts of sweetness throughout
- 4 tbsp extra-virgin olive oil: The foundation that carries all the flavors together
- 2 tbsp red wine vinegar: Adds the perfect amount of brightness and acidity
- 1 tbsp lemon juice: Fresh citrus notes that make everything pop
- 1 tsp Dijon mustard: Helps the dressing emulsify and cling to every ingredient
- 1 garlic clove finely minced: Mellow warmth that infuses the whole salad
- 1 tsp dried oregano: Classic Italian herb flavor that feels like home
- ½ tsp chili flakes optional: Just a hint of heat for those who like a little kick
- Salt and black pepper to taste: Adjust until the flavors really sing together
Instructions
- Boil the pasta:
- Cook the ditalini in heavily salted water until just al dente, then drain and rinse under cold water to stop the cooking
- Whisk the dressing:
- Combine olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt, and pepper in a large bowl until emulsified
- Combine everything:
- Add the cooled pasta, arugula, salami, mozzarella, pickled vegetables, onion, and tomatoes to the dressing
- Toss to coat:
- Gently fold everything together until each ingredient is glistening with the zesty dressing
- Adjust and serve:
- Taste and add more salt or pepper if needed, then serve immediately or chill for up to two hours
Save to Pinterest This salad has become my signature contribution to potlucks because it travels so well and always feels special. Last week my neighbor texted me at nine PM asking for the recipe because her family could not stop talking about it. Somehow it manages to taste both fresh and comforting at the same time.
Making It Ahead
You can chop all the vegetables and mix the dressing up to two days in advance, storing them separately in the refrigerator. The pasta should be cooked no more than four hours before serving to maintain the right texture. I keep everything in containers and toss it all together about thirty minutes before guests arrive.
Choosing Your Pickled Vegetables
Giaradiniera gives you that classic Italian American crunch with carrots and cauliflower, while pepperoncini bring more heat and tang. Mixed Italian pickles from the antipasto bar work beautifully too. I have even used pickled red onions when that was what I had on hand.
Serving Suggestions
This pasta salad works as a light main course or a substantial side alongside grilled meats or roasted vegetables. In summer I serve it with everything from barbecue to simple grilled fish. The flavors are bold enough to stand up to strong dishes but fresh enough to balance heavier foods.
- Serve with crusty bread to soak up any extra dressing at the bottom of the bowl
- A crisp white wine like Pinot Grigio pairs perfectly with the tangy flavors
- Keep some extra chili flakes on the table for heat lovers to add more
Save to Pinterest There is something so satisfying about a dish that comes together this easily but tastes this special. Hope it becomes a favorite at your table too.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this salad actually tastes better when made ahead. Prepare it up to 2 hours in advance and refrigerate. The flavors deepen as they meld together. Gently toss again just before serving to redistribute the dressing.
- → What's the best way to cook ditalini pasta?
Bring a large pot of salted water to a rolling boil, add ditalini, and cook according to package instructions until al dente—usually 8-10 minutes. Drain and briefly rinse under cold water to stop the cooking process and cool the pasta quickly for the salad.
- → How do I make this vegetarian?
Simply omit the salami and replace it with marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes. The salad will be equally delicious and flavorful with these hearty vegetable additions.
- → Can I substitute the ditalini with other pasta?
Absolutely. Elbow macaroni, small shells, or even small penne work wonderfully as substitutes. Choose small, bite-sized pasta shapes that hold the dressing and ingredients evenly throughout the salad.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the bright, zesty flavors beautifully. Light rosé is also an excellent choice, especially for spring gatherings and outdoor entertaining.
- → How can I add more crunch to the salad?
Toast pine nuts or sunflower seeds and sprinkle them over the salad just before serving. This adds wonderful texture and nutty flavor without overpowering the fresh, vibrant components already in the dish.