Save My neighbor Rosa appeared at my door one Saturday morning with a giant bowl tucked under her arm, insisting I try what she called her spring cleanup salad. One bite and I was hooked on the bright, punchy flavors—peppery greens, salty bites of salami, creamy mozzarella, and those tangy pickled vegetables that made everything sing. She laughed when I asked for the recipe, saying she just threw together whatever looked good at the deli counter. I've been making my own version ever since, and it never fails to disappear at potlucks.
I made this for a spring picnic last year, and by the time we spread out the blanket, the bowl was already half empty because people kept sneaking spoonfuls in the car. My friend Marco, who usually avoids pasta salads, went back three times and asked if I'd cater his birthday. It's become my go to whenever I need something that travels well, feeds a crowd, and actually gets compliments instead of polite nods.
Ingredients
- Ditalini pasta: These little tubes are perfect because they catch the dressing and bits of salami in every bite, though any small shape works if that's what you have.
- Fresh arugula: The peppery bite cuts through the richness of the cheese and meat, adding a lively, almost spicy edge that keeps things from feeling heavy.
- Salami: I like a good quality Genoa or soppressata for its fat content and flavor, but any Italian deli meat will do the job.
- Fresh mozzarella pearls: Their creamy, milky flavor melts just slightly into the warm pasta, creating little pockets of richness.
- Pickled vegetables: Giardiniera or pepperoncini add that essential tangy punch, and the brine seasons the whole salad as you toss.
- Red onion: Thinly sliced, it gives a sharp bite that mellows beautifully once dressed.
- Cherry tomatoes: They burst with sweetness and juice, balancing all the salty, tangy elements.
- Extra virgin olive oil: Use a good one here since it's the backbone of the dressing and you'll taste it in every forkful.
- Red wine vinegar: Its bright acidity wakes up all the other flavors without overpowering them.
- Lemon juice: A splash of citrus keeps everything tasting fresh and lively, especially when the salad sits.
- Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that ties everything together.
- Garlic: One clove, minced fine, gives just enough punch without making the salad taste too raw.
- Dried oregano: This is your Italian soul in herb form, earthy and warm.
- Chili flakes: Optional, but a pinch adds a gentle heat that makes you want another bite.
Instructions
- Cook the pasta:
- Bring a big pot of well salted water to a rolling boil and cook the ditalini until it still has a little bite, then drain and rinse briefly under cold water. You want it cool enough to toss without wilting the arugula, but not ice cold.
- Make the dressing:
- In your largest mixing bowl, whisk together the olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt, and pepper until it's smooth and emulsified. Taste it now, because this is your chance to adjust before everything gets tossed together.
- Toss everything together:
- Add the cooled pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes right into the bowl with the dressing. Use your hands or a big spoon to toss gently but thoroughly, making sure every piece gets coated.
- Adjust and serve:
- Taste a forkful and see if it needs more salt, pepper, or a splash more vinegar. Serve it right away while the arugula is still crisp, or let it chill in the fridge for up to two hours to let the flavors meld and deepen.
Save There was a summer evening when I brought this to a rooftop dinner, and as the sun set, we passed the bowl around until it was empty, everyone quiet except for the sound of forks scraping. My friend Lucia looked up and said it tasted like every good meal she'd ever had in Italy, which might be the best compliment I've ever gotten. That's when I realized this wasn't just a salad, it was a mood, a moment, a reason to gather.
Making It Your Own
I've swapped the salami for prosciutto when I wanted something more delicate, and once I left out the meat entirely and added marinated artichoke hearts and roasted red peppers for a vegetarian version that my cousin devoured. You can also toss in toasted pine nuts or sunflower seeds for crunch, or throw in a handful of fresh basil if you have it. The bones of this recipe are flexible, so trust your instincts and use what makes you happy.
Best Ways to Serve It
This salad shines at room temperature, which makes it ideal for picnics, potlucks, or any situation where you can't hover over a stove. I like to serve it in a wide, shallow bowl so everyone can see all the colorful bits, and I always bring a serving spoon with a deep bowl to scoop up all the dressing at the bottom. It pairs beautifully with a crisp white wine or a light rosé, and if you're feeling fancy, some crusty bread on the side to soak up any leftover dressing is never a bad idea.
Storage and Leftovers
Leftovers keep well in the fridge for up to two days, though the arugula will soften and the pasta will soak up more dressing as it sits. I actually love it the next day when all the flavors have mingled and deepened, and sometimes I'll stir in a little extra olive oil or a squeeze of lemon to freshen it up. If you're planning to make it ahead, keep the arugula separate and toss it in right before serving so it stays perky and bright.
- Store in an airtight container to keep everything from drying out.
- Give it a good stir before serving since the dressing settles at the bottom.
- Add a handful of fresh arugula or herbs to leftovers to bring back that just made brightness.
Save This salad has become my spring and summer staple, the one I make when I want something bright, satisfying, and just a little bit special without any fuss. I hope it finds a spot in your rotation too, and that it brings as much joy to your table as it has to mine.
Recipe Guide
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours in advance. After tossing, refrigerate it in a covered container. Toss again gently before serving to redistribute the dressing and ensure all ingredients are well-coated.
- → How do I make this vegetarian?
Simply omit the salami and add marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes instead. These additions provide similar savory and briny notes while keeping the dish satisfying and flavorful.
- → What pasta shapes work best as substitutes?
Elbow macaroni, small shell pasta (conchigliette), or small tube pasta (rigatoni) are excellent alternatives to ditalini. Choose similar-sized shapes that hold the dressing well and mix evenly with the other ingredients.
- → How can I add more texture to the salad?
Toast pine nuts or sunflower seeds and scatter them over the top just before serving for added crunch and richness. You can also include crusty bread on the side to soak up the flavorful dressing.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio or Vermentino complement the bright vinaigrette beautifully. Light rosé wines also pair wonderfully, offering a refreshing balance to the savory salami and tangy pickled vegetables.
- → Can I customize the pickled vegetables?
Absolutely. Use giardiniera, pepperoncini, mixed Italian pickles, or even pickled onions and capers. Choose based on your preference for heat level and flavor intensity—each brings unique characteristics to the salad.