Spring Antipasto Pasta Salad (Printable Version)

Vibrant ditalini tossed with arugula, salami, mozzarella, and giardiniera in zesty dressing.

# 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 such as giardiniera, pepperoncini, or mixed Italian pickles, chopped
07 - 1 small red onion, thinly sliced
08 - 8 cherry tomatoes, halved

→ Zesty Dressing

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

# Step-by-Step Directions:

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

# Expert Advice:

01 -
  • It comes together faster than you'd think, with almost everything going straight into the bowl once the pasta cools.
  • The longer it sits, the better it tastes as the dressing soaks into the pasta and flavors get cozy with each other.
  • It's the kind of dish that feels fancy enough for company but casual enough for Tuesday lunch leftovers.
02 -
  • Don't add the arugula until the last minute before serving if you're making this ahead—it'll turn to sad dark green mush if it sits in the vinegar too long.
  • The mozzarella will soften and lose its shape if the pasta is still hot when you combine them, so patience with cooling is actually the secret ingredient.
03 -
  • Keep the mozzarella in the fridge until the absolute last minute, and add it to the warm pasta gently so it stays in those tender pearls rather than melting into strings.
  • If you're making this hours ahead, keep the arugula and mozzarella separate and fold them in just before serving—everything else actually gets better as it sits.
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