Save The first warm day hit and suddenly I craving something that felt like sunshine on a plate but did not require turning on my oven. This pasta salad happened during one of those frantic What do I bring to the potluck moments and now it has basically become my signature spring dish.
Last Easter my aunt who normally claims to dislike pasta dishes went back for thirds and then asked for the recipe before she even left. That is when I knew this one was a keeper.
Ingredients
- Ditalini pasta: These tiny tubes catch all the dressing and little bits of flavor in their hollow centers perfectly
- Fresh arugula: The peppery bite cuts through the rich cheese and salty meat adding something fresh to each forkful
- Salami: Use a good quality Italian salami because the fat and spices really carry the dish
- Mozzarella pearls: The small marble sized pieces distribute creamy texture throughout without needing to chop
- Pickled vegetables: Giardiniera or pepperoncini bring that tangy crunch that makes every bite interesting
- Red onion: Thinly sliced adds a sharp bite that mellows slightly as the salad sits
- Cherry tomatoes: They burst when you bite them releasing juicy sweetness against all the savory elements
- Extra virgin olive oil: The base of your dressing so use something you actually like the taste of
- Red wine vinegar: Gives the dressing its characteristic tang and bright red color
- Lemon juice: Fresh squeezed adds acidity that makes all the other flavors pop
- Dijon mustard: Helps the dressing emulsify so it coats every piece of pasta evenly
- Garlic: One clove is enough to perfume the whole dish without overwhelming delicate ingredients
- Dried oregano: That classic Italian herb flavor that instantly makes everything taste homemade
- Chili flakes: Optional but worth it if you like a little heat to contrast the creamy cheese
Instructions
- Cook the pasta:
- Boil salted water and cook ditalini until al dente then rinse under cold water to stop the cooking process
- Whisk the dressing:
- Combine olive oil vinegar lemon juice mustard garlic oregano and chili flakes until emulsified
- Combine everything:
- Add pasta arugula salami mozzarella pickled vegetables onion and tomatoes to the bowl with dressing
- Toss gently:
- Fold everything together until each piece is coated in that zesty dressing
- Season to taste:
- Add more salt or pepper if needed but remember the salami and pickles are already salty
- Let it rest:
- Chill for up to two hours so flavors can meld together then toss again before serving
Save This salad became my go to for new neighbors and housewarmings because it travels beautifully and always sparks conversations about favorite Italian markets.
Make It Your Own
Sometimes I swap in marinated artichoke hearts or roasted red peppers when I want something different. The formula stays the same but the character changes completely.
Serving Suggestions
I like serving this alongside grilled chicken or fish but it is substantial enough to stand alone as a light main course. A crisp white wine or chilled rosé cuts through the richness beautifully.
Storage And Meal Prep
This keeps well for three days in the fridge though the arugula will wilt slightly. The flavors actually develop and improve overnight.
- Store in an airtight container and bring to room temperature before serving
- Add fresh arugula just before serving if you want to maintain that peppery crunch
- The pasta will absorb dressing so you might need to refresh with a splash of vinegar before leftovers
Save Every time I make this I think of my grandmother who believed that food should bring people together and this salad does exactly that every single time.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Prepare the salad up to 2 hours in advance and refrigerate. Toss gently again just before serving to redistribute the dressing and refresh the ingredients.
- → How do I make this vegetarian?
Simply omit the salami and add marinated artichoke hearts or roasted red peppers for similar depth and texture. The pickled vegetables and mozzarella provide plenty of savory flavor.
- → What pasta shapes work as substitutes?
Elbow macaroni or small shells are excellent alternatives to ditalini. They'll hold the dressing similarly and work beautifully with the other ingredients.
- → How can I add more texture?
Toast pine nuts or sunflower seeds and sprinkle them over the finished salad for extra crunch and nutritional value. They complement the Italian flavors perfectly.
- → What wine pairs well with this salad?
A crisp white wine such as Pinot Grigio or Vermentino pairs beautifully. Alternatively, try a light rosé for a refreshing complement to the tangy, savory flavors.
- → Are there any allergen concerns?
This contains dairy (mozzarella) and gluten (from pasta). The dressing includes mustard. Salami may contain nitrates and preservatives. Always check ingredient labels carefully before serving.