Save Last spring, I brought this pasta salad to a neighborhood potluck and watched it disappear in minutes. My friend Sarah asked for the recipe three times, mostly because she could not figure out what made the dressing so addictive. The secret turned out to be the combination of red wine vinegar and just enough lemon juice to make everything sing without overpowering the delicate arugula.
I first made this on a rainy Tuesday when my crisper drawer was full of random odds and ends from weekend grocery shopping. The arugula was starting to wilt, there was half a jar of giardiniera from a charcuterie board, and a package of salami that needed using. Sometimes the best recipes come from cleaning out the fridge and hoping for the best.
Ingredients
- Ditalini pasta: These little thimbles catch the dressing in their hollows, which is why they work better than larger shapes
- Fresh arugula: Adds a peppery bite that cuts through the rich mozzarella and salami
- Salami: Slicing it into strips instead of rounds makes every bite more satisfying
- Mozzarella pearls: Creamy little pockets of mildness that balance all the tangy elements
- Pickled vegetables: Giardiniera, pepperoncini, or whatever Italian pickles you have in the fridge bring essential acidity
- Red onion: Thinly sliced so the sharpness does not overwhelm
- Cherry tomatoes: Burst with sweetness when you bite into them
- Extra-virgin olive oil: Use the good stuff since it is the base of your dressing
- Red wine vinegar: Provides that classic Italian salad tang
- Lemon juice: Fresh brightness that lifts everything
- Dijon mustard: The emulsifier that keeps your dressing from separating
- Garlic: One clove goes a long way, mince it finely so no one gets an overwhelming chunk
- Dried oregano: Dried actually works better here than fresh because it distributes more evenly
- Chili flakes: Optional, but they add a gentle warmth that lingers
Instructions
- Cook the pasta to al dente perfection:
- Boil your ditalini in heavily salted water until it still has a slight bite to it, then drain and rinse under cold water to stop the cooking process
- Whisk together the zesty dressing:
- Combine olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, chili flakes, salt, and pepper in a large bowl until the mixture thickens slightly
- Combine all the ingredients:
- Add your cooled pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes to the bowl with the dressing
- Toss everything gently:
- Fold the ingredients together until every piece of pasta is coated and the arugula is evenly distributed throughout
- Taste and adjust:
- Scoop a small bite to check if it needs more salt, acid, or heat before serving
- Serve now or later:
- This tastes great immediately, but chilling it for up to two hours lets the flavors meld beautifully
Save This became my go-to contribution for every family gathering last summer. My dad, who usually claims he does not like pasta salad, went back for thirds and asked if I could teach him how to make it.
Make It Your Own
The beauty of this recipe is how easily it adapts to whatever you have on hand or who you are serving. Sometimes I swap out the salami for prosciutto or leave it out entirely and add marinated artichokes instead.
Timing Matters
I have learned that making this the night before works perfectly, but you should hold off on adding the arugula until an hour before serving. Otherwise it starts to wilt and lose its peppery crunch.
Serving Suggestions
This pasta salad shines alongside anything grilled, from burgers to chicken to portobello mushrooms. The tangy dressing cuts through rich, smoky flavors beautifully.
- Pair with a crisp white wine or light rosé for the perfect spring meal
- Serve as a main dish with crusty bread on warm evenings when you want something substantial but not heavy
- Pack it up for picnics or beach days since it travels exceptionally well
Save There is something joyful about a dish that brings people together and sparks conversation over second helpings.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made in advance. You can prepare it up to 2 hours ahead and refrigerate. The flavors meld together beautifully. Just give it a gentle toss before serving.
- → How do I keep the pasta from getting mushy?
Cook the ditalini until just al dente according to package directions, then rinse briefly under cold water to stop the cooking process. This prevents overcooking and keeps the texture firm and pleasant.
- → What's a good substitute for salami?
You can use prosciutto, pepperoni, or capicola for similar flavors. For a vegetarian version, marinated artichoke hearts or roasted red peppers work wonderfully as hearty alternatives.
- → Can I use different pasta shapes?
Absolutely. Elbow macaroni, small shells, or any short pasta shape works well. Just ensure whatever you choose holds the dressing nicely and is easy to eat with a fork.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Verdicchio complement the bright, zesty flavors beautifully. A light rosé is also an excellent choice for spring gatherings.
- → How can I add more crunch to the salad?
Toasted pine nuts, sunflower seeds, or candied walnuts all add wonderful texture and depth. You can also toss in some crispy breadcrumbs or croutons just before serving.