Save The moment I spotted a jar of giardiniera hiding in the back of my pantry, I knew exactly what needed to happen. It was one of those Tuesdays where dinner inspiration was nowhere to be found, but that briny, colorful mix of pickled vegetables sparked something. I threw together whatever I had on hand, and somehow this pasta salad became the most requested dish at every gathering since.
Last summer, my neighbor Sarah brought this to our block party and watched it disappear in twenty minutes flat. She laughed as three different people asked for the recipe, mentioning how the arugula added this lovely peppery surprise that nobody expected from pasta salad. Now whenever I make it, I think about how the simplest ingredients can create the most memorable moments around a table.
Ingredients
- 300 g (10 oz) ditalini pasta: Those little thimbles catch every bit of dressing in their hollow centers, and I learned the hard way that rinsing them thoroughly after cooking prevents them from clumping together
- Salt for boiling water: Generously salt your pasta water until it tastes like the sea, since this is the only chance to season the pasta itself
- 100 g (3.5 oz) fresh arugula: The peppery bite cuts through the rich mozzarella and salami, bringing a fresh brightness that typical pasta salads lack
- 120 g (4 oz) salami: Choose a good quality salami with some visible fat marbling, and slice it into thin strips rather than cubes so it distributes evenly throughout
- 150 g (5 oz) fresh mozzarella pearls: The pearls are perfect because they are bite sized and creamy, but if you can only find a large ball, dice it into small cubes
- 100 g (3.5 oz) pickled vegetables: I love giardiniera for the crunch and tang, but pepperoncini work beautifully if you prefer more heat and fewer vegetables
- 1 small red onion: Slice them as thin as possible, then soak them in cold water for ten minutes to tame their sharpness before adding to the salad
- 8 cherry tomatoes: They add little bursts of sweetness that balance all the savory and tangy elements perfectly
- 4 tbsp extra virgin olive oil: Use your best olive oil here since it is the backbone of the dressing and you can really taste the difference
- 2 tbsp red wine vinegar: This provides the main acidity, but do not be afraid to add a splash more if you love things extra zesty
- 1 tbsp lemon juice: Fresh lemon juice brightens everything and cuts through the richness of the olive oil and cheese
- 1 tsp Dijon mustard: The emulsifier that helps the dressing come together and stay together, plus it adds a subtle depth
- 1 garlic clove: Mince it finely so nobody bites into a raw chunk, or grate it on a microplane for maximum flavor distribution
- 1 tsp dried oregano: The dried herb actually works better here than fresh because it stands up to the bold flavors without wilting
- 1/2 tsp chili flakes: Optional but highly recommended for that gentle warmth that lingers after each bite
- Salt and black pepper: Taste your dressing before adding it, since the pickled vegetables and salami already bring plenty of saltiness
Instructions
- Cook the pasta to perfect tenderness:
- Bring a large pot of generously salted water to a rolling boil, cook the ditalini until it is just al dente, then drain and rinse under cold water until the pasta feels cool to the touch.
- Whisk together your vibrant dressing:
- In a large mixing bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, chili flakes, salt, and pepper, whisking until the mixture emulsifies into a silky dressing.
- Combine all your colorful ingredients:
- Add the cooled pasta, arugula, salami, mozzarella pearls, pickled vegetables, sliced red onion, and cherry tomatoes to the bowl with the dressing.
- Toss everything with confidence:
- Gently fold all the ingredients together until every piece of pasta and vegetable is lightly coated in that zesty dressing.
- Taste and trust your instincts:
- Scoop a small bite and decide if it needs more salt, pepper, or vinegar, remembering that flavors will intensify as it sits.
- Let the magic happen:
- Serve it right away if you are hungry, but for the best experience, let it chill for up to two hours and toss again before serving to redistribute all those delicious juices.
Save My mother in law still talks about the first time she tasted this at our Fourth of July picnic last year. She kept going back for just one more bite until the bowl was empty, then asked if I could teach her the secret to the dressing.
Make Ahead Wisdom
I have learned through many potlucks that you can prepare everything except the dressing up to a day in advance. Store the cooked pasta separately from the vegetables and cheese, then toss it all together with the freshly whisked dressing about an hour before serving. The pasta stays perfectly textured and nothing gets soggy.
Serving Suggestions
This pasta salad shines alongside grilled chicken, fish, or as part of a larger antipasto spread. I love serving it in a shallow bowl rather than a deep one, letting all those colorful ingredients create their own beautiful mosaic on top. A chilled glass of Pinot Grigio makes everything feel like an Italian summer evening.
Customization Ideas
Do not be afraid to make this recipe your own based on what you love or what is in season. The beauty of this pasta salad is how forgiving and adaptable it is while still maintaining its soul.
- Swap the arugula for fresh basil or baby spinach if you prefer something milder
- Add marinated artichoke hearts or roasted red peppers for extra depth and color
- Stir in some toasted pine nuts right before serving for a lovely buttery crunch
Save There is something joyful about a dish that brings people together around a table, lingering a little longer than usual. This pasta salad has become my go to for those moments, and I hope it finds its way into your spring gatherings too.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad keeps well for up to 2 hours refrigerated. The flavors actually meld beautifully when chilled. Just toss again before serving to redistribute the dressing.
- → What can I substitute for salami?
For a vegetarian version, omit the salami and add marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes for similar savory depth and texture.
- → Can I use different pasta shapes?
Absolutely. Elbow macaroni, small shells, or orecchiette work wonderfully as substitutes. Choose shapes that hold dressing well and are easy to eat.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. The pasta will soften slightly, but the flavors develop nicely. Re-toss before serving.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Vermentino complement the bright, tangy flavors beautifully. Light rosé is also an excellent pairing option.
- → How can I add more crunch to this salad?
Toast pine nuts, sunflower seeds, or pumpkin seeds and scatter them over the salad just before serving to add texture and nutty flavor.