Spring Antipasto Pasta Salad (Printable Version)

Ditalini, arugula, salami, mozzarella, and pickled vegetables tossed in a bright zesty dressing for spring gatherings.

# What You'll Need:

→ Pasta

01 - 10 oz ditalini pasta
02 - Salt, for boiling water

→ Salad Base

03 - 3.5 oz fresh arugula
04 - 4 oz salami, sliced into strips or small cubes
05 - 5 oz fresh mozzarella pearls or diced mozzarella
06 - 3.5 oz pickled vegetables (giardiniera, pepperoncini, or mixed Italian pickles), chopped
07 - 1 small red onion, thinly sliced
08 - 8 cherry tomatoes, halved

→ Zesty Dressing

09 - 4 tbsp extra-virgin olive oil
10 - 2 tbsp red wine vinegar
11 - 1 tbsp lemon juice
12 - 1 tsp Dijon mustard
13 - 1 garlic clove, finely minced
14 - 1 tsp dried oregano
15 - ½ tsp chili flakes (optional)
16 - Salt and black pepper, to taste

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add ditalini and cook according to package instructions until al dente. Drain and rinse briefly under cold water to cool; set aside.
02 - In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, chili flakes if using, salt, and black pepper until well combined.
03 - Add the cooked ditalini, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes to the bowl with the dressing.
04 - Gently toss all ingredients to evenly coat with the dressing.
05 - Taste and adjust seasoning if necessary. Serve immediately or chill for up to 2 hours to allow flavors to meld. Toss again before serving.

# Additional Tips::

01 -
  • The dressing hits every perfect note at once, sharp enough to wake up your palate but mellow enough that you want seconds immediately
  • It actually gets better as it sits, making it the ultimate make ahead dish for picnics, potlucks, or weeknight lunches
02 -
  • I learned the hard way that hot pasta turns arugula into a slimy mess, so make absolutely sure your pasta is completely cooled before tossing everything together
  • The salad absorbs dressing aggressively as it sits, so either toss it with a splash more dressing right before serving or accept that it'll be more flavorful but less saucy the next day
03 -
  • Let the dressed pasta salad sit at room temperature for about 15 minutes before serving if you've kept it in the fridge, cold pasta dulls all the flavors you worked so hard to balance
  • Toasting your salami quickly in a dry pan before adding it to the salad creates these crispy, salty bits that take the whole dish to another level
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