Spring Antipasto Pasta Salad (Printable)

Lively pasta salad inspired by viral grinder salad—ditalini, arugula, salami, mozzarella, and pickled vegetables in bright zesty dressing.

# 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 - ½ teaspoon chili flakes, optional
16 - Salt and black pepper to taste

# Method:

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.
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 comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The dressing clings to every piece of pasta and gets better as it sits, soaking into all those nooks and crannies.
  • You can make it ahead and it actually improves in the fridge, which means less stress when company shows up.
  • Every bite has a little surprise, from the pop of a cherry tomato to the sharp bite of pickled pepperoncini.
02 -
  • Rinse the pasta just long enough to stop the cooking, but don't leave it under cold water too long or it will get waterlogged and dilute your dressing.
  • Add the arugula right before serving if you're making this ahead, otherwise it wilts into sad little strings.
  • Save a few tablespoons of the pickle brine and toss it in with the dressing for an extra layer of tangy depth.
03 -
  • Use the best quality olive oil and vinegar you can afford since they're front and center in the dressing.
  • Slice your onion as thin as possible, almost translucent, so it adds bite without overwhelming the other flavors.
  • If you're serving this to a crowd, double the dressing recipe and keep extra on the side for people who like things extra saucy.
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