Pin it The first time I made this pasta salad was actually by accident—I had leftover ditalini from a soup project and a fridge full of random Italian goodies. My cousin walked in mid-prep and asked what I was doing, and I just shrugged and kept tossing things into the bowl. That evening we ate it on the back porch while the sun went down, and between the two of us we nearly finished the entire batch.
Last spring I brought this to a potluck and watched three different people ask for the recipe before they even finished their first serving. Something about the combination of tangy pickled vegetables and that bright, acidic dressing just wakes up your whole palate. It is the kind of dish that disappears embarrassingly fast.
Ingredients
- 300 g ditalini pasta: These little tubes catch the dressing in all the right places—do not overcook them or they will turn mushy in the salad
- Salt: Generously salt your pasta water until it tastes like the sea
- 100 g fresh arugula: The peppery bite balances all the rich elements perfectly
- 120 g salami: Look for a nicely cured salami with some visible fat for the best flavor
- 150 g fresh mozzarella pearls: If you can only find a large ball, cube it into bite-sized pieces
- 100 g pickled vegetables: Giardiniera adds that essential crunch and tang
- 1 small red onion: Thin slices are key here—too thick and they will overpower everything
- 8 cherry tomatoes: They add little bursts of sweetness throughout
- 4 tbsp extra-virgin olive oil: Really use the good stuff here since it is a cold salad
- 2 tbsp red wine vinegar: Gives the dressing a nice backbone
- 1 tbsp lemon juice: Freshly squeezed makes all the difference
- 1 tsp Dijon mustard: Helps the dressing emulsify and cling to the pasta
- 1 garlic clove: Minced finely so nobody gets an overwhelming raw garlic bite
- 1 tsp dried oregano: Dried actually works better than fresh here for even distribution
- ½ tsp chili flakes: Optional, but I always add them for that gentle warmth
- Salt and black pepper: Trust your taste buds on the final seasoning
Instructions
- Get your pasta ready:
- Boil the ditalini in heavily salted water until al dente, then rinse under cold water to stop the cooking and cool it down quickly.
- Whisk up the dressing:
- Combine the olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, chili flakes, salt, and pepper in your mixing bowl until it thickens slightly.
- Bring it all together:
- Add the cooled pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes to the bowl with the dressing.
- Toss gently:
- Use a large spoon or your hands to coat everything evenly without crushing the delicate mozzarella pearls.
- Taste and adjust:
- Scoop a small bite and check if it needs more salt, acid, or heat before serving.
- Serve or chill:
- You can enjoy it right away, but letting it sit for up to two hours lets those flavors really get to know each other.
Pin it This has become my go-to contribution for any gathering now—easy to make ahead, travels beautifully, and always earns those recipe requests. There is something genuinely satisfying about a dish that looks impressive but comes together in under thirty minutes.
Making It Your Own
I have tried swapping in marinated artichokes when my vegetarian friends are coming over, and honestly, it is just as satisfying. The key is keeping that balance between something creamy, something crunchy, and something bright.
Pasta Wisdom
Small shapes like ditalini, elbows, or shells work best because they hold onto the dressing in every nook and cranny. Long noodles would just tangle up and make it hard to get all the flavors in one forkful.
Serving Suggestions
This pasta salad shines alongside simple grilled proteins or as part of a bigger spread. It is one of those dishes that somehow tastes even better the next day, assuming there are any leftovers.
- Crumble some fresh basil on top right before serving for a pop of color
- Toast pine nuts and sprinkle them over for extra crunch and nuttiness
- Pair with a crisp white wine that can stand up to the bold flavors
Pin it Hope this becomes one of those recipes you keep coming back to whenever you need something vibrant and satisfying.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare this up to 2 hours in advance. Keep it chilled and toss again gently before serving to redistribute the dressing and ensure all ingredients are well coated.
- → How can I make a vegetarian version?
Simply omit the salami and add marinated artichoke hearts or roasted red peppers instead. You'll maintain the same vibrant flavors and satisfying texture while keeping it meat-free.
- → What pasta shapes work best as substitutes?
Elbow macaroni or small shell pasta are excellent alternatives to ditalini. Choose similarly-sized shapes so they coat evenly with the dressing and mix well with other ingredients.
- → How can I add more texture and crunch?
Toast pine nuts or sunflower seeds and sprinkle them over the salad just before serving. They add a delightful crunch and complement the creamy mozzarella and tender pasta beautifully.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Vermentino work wonderfully, as do light rosés. The acidity cuts through the richness of the mozzarella and salami while complementing the zesty dressing.
- → Can I customize the pickled vegetables?
Absolutely. Use giardiniera, pepperoncini, or any Italian mixed pickles based on your preference. You can also adjust the amount depending on how tangy you like your salad.