Spring Antipasto Pasta Salad (Print View)

Lively ditalini with arugula, salami, mozzarella, and pickled vegetables in a bright, zesty vinaigrette.

# Components:

→ 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 lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, finely minced
14 - 1 teaspoon dried oregano
15 - 0.5 teaspoon chili flakes, optional
16 - Salt and black pepper to taste

# 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; set aside.
02 - In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, chili flakes if using, salt, and pepper until well combined.
03 - Add the cooked ditalini, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes to the bowl with the dressing.
04 - Toss gently to coat all ingredients evenly with the dressing. Taste and adjust seasoning if needed.
05 - Serve immediately, or chill for up to 2 hours to allow flavors to meld. Toss again before serving.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, which means you can prep it early and actually enjoy your guests.
  • Every bite has a little surprise, salty salami here, a burst of pickled pepper there, creamy mozzarella everywhere.
  • Its hearty enough to be a main dish but light enough that you dont feel weighed down on a warm afternoon.
02 -
  • Rinse the pasta just enough to cool it, but dont drown it or youll wash away the starch that helps the dressing cling.
  • If you add the arugula too early and let the salad sit for hours, it can wilt too much, so if meal prepping, toss it in just before serving.
  • The salad tastes even better after 30 minutes, so resist the urge to serve it the second you toss it.
03 -
  • Use the best mozzarella you can find, the creamy, milky kind from the deli counter makes all the difference.
  • Let the red onion sit in the dressing for a few minutes before adding everything else, it mellows the sharpness and infuses the dressing with extra flavor.
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