Spring Antipasto Pasta Salad

The first bowl I made sat untouched for twenty minutes while I second-guessed the arugula. Would the peppery bite be too much against the vinegar? But then my neighbor leaned over the fence, fork already in hand, and declared it the best thing I'd brought to a potluck in years. Sometimes you just have to trust the toss.

I brought this to a backyard gathering last May, and it disappeared faster than the ice in the cooler. One friend kept circling back, pretending to check on the drinks but really hunting for another scoop. By the time the sun dipped low, the bowl was scraped clean, and I had three people asking for the recipe. That's when I knew it was a keeper.

Ingredients

• Ditalini pasta: These tiny tubes grab onto every bit of dressing and vegetable, and they're just fun to eat with a fork.
• Fresh arugula: The peppery punch wakes up all the creamy, salty elements and keeps things from feeling heavy.
• Salami: Go for a good quality one, thinly sliced so it doesn't overpower but adds that savory, slightly spiced note.
• Fresh mozzarella pearls: Creamy little clouds that soften the acidity and make every other bite feel indulgent.
• Pickled vegetables: Giardiniera or pepperoncini bring the tang and crunch that make this salad addictive.
• Red onion: Slice it thin so it adds sharpness without biting back too hard.
• Cherry tomatoes: They burst with sweetness and balance all the briny, zesty flavors.
• Extra virgin olive oil: Use something you'd happily dip bread into, it's the backbone of the dressing.
• Red wine vinegar: Sharp and clean, it brightens everything without drowning it.
• Lemon juice: A little squeeze lifts the whole bowl and makes the herbs sing.
• Dijon mustard: It emulsifies the dressing and adds a subtle depth you don't quite name but definitely notice.
• Garlic: Mince it fine so it melts into the dressing rather than slapping you in the face.
• Dried oregano: This is what whispers Italian and ties all the flavors into a familiar, comforting place.
• Chili flakes: Optional but recommended if you like a gentle warmth trailing each bite.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook the ditalini until al dente, with just a little chew left in the center. Drain it and rinse briefly under cold water to stop the cooking so it doesn't turn mushy.

Make the dressing:

In a large bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, chili flakes, salt, and pepper until smooth and emulsified. Taste it now, this is your moment to adjust before it meets the pasta.

Toss everything together:

Add the cooled pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes to the bowl with the dressing. Toss gently but thoroughly so every piece gets coated.

Adjust and rest:

Taste and add more salt, pepper, or a squeeze of lemon if needed. Serve right away or let it chill in the fridge for up to two hours to let the flavors marry.

Pin it

One evening, I served this at a small dinner on the porch, and my friend's eight year old, who usually only eats plain noodles, asked for seconds. Her mom looked at me like I'd performed a miracle. I didn't have the heart to tell her it was just good ingredients and a little tangy magic.

Make It Your Own

If you want to skip the salami, swap in marinated artichoke hearts or roasted red peppers for a vegetarian version that still feels hearty. I've also tossed in toasted pine nuts when I had them lying around, and the crunch was a welcome surprise. You can use elbow macaroni or small shells instead of ditalini, just make sure they're small enough to spear easily with a fork.

Serving and Storing

This salad shines at room temperature or slightly chilled, so don't stress if it sits out for a bit during a picnic. If you're making it ahead, store it covered in the fridge and give it a good toss before serving to redistribute the dressing. It keeps well for up to two days, though the arugula will soften over time.

What to Serve Alongside

I usually pour a crisp white wine or a light rosé and call it a meal, but it also pairs beautifully with grilled chicken or a simple frittata. If you're feeding a crowd, set out some crusty bread and a bowl of olives.

• A chilled glass of Pinot Grigio cuts through the richness perfectly.
• Serve it with garlic bread if you want to lean into full indulgence.
• Leftovers make an excellent lunch straight from the fridge the next day.

Pin it

This pasta salad has become my go to whenever I need something bright, satisfying, and a little bit show offy without actually showing off. It's the kind of dish that makes people linger at the table, and that's exactly where I want them.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, this salad actually improves when made 1-2 hours ahead. Chill it covered, then toss again before serving to redistribute the dressing and refresh the coating on all ingredients.

→ What pasta shapes work best as substitutes?

Elbow macaroni, small shells, or even small penne work wonderfully. Choose shapes that hold the dressing well and are easy to eat with a fork.

→ How do I make this vegetarian?

Omit the salami and add marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes for savory depth. The mozzarella and pickled vegetables provide ample richness and tang.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the bright acidity and herbaceous notes. Light rosé also works beautifully, especially outdoors in warm weather.

→ Can I add more vegetables to this salad?

Absolutely. Roasted zucchini, bell peppers, cucumbers, or olives all integrate seamlessly. Just ensure any additions are cut into bite-sized pieces for even distribution and easier eating.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The pasta will soften slightly and continue absorbing the dressing flavors, which many find even more delicious the next day.