Spring Antipasto Pasta Salad

Last spring my neighbor dropped by with a tub of this pasta salad after I mentioned I was hosting a last minute patio get together. I took one bite and immediately demanded the recipe, then proceeded to make it three times that week. There is something about the peppery arugula cutting through the creamy mozzarella that just works.

I brought this to a Memorial Day party and watched three different people ask for the recipe within twenty minutes. The best part was seeing my usually picky nephew go back for thirds without any prompting from his mother. Now it is my go to for any potluck where I want to actually relax instead of stressing about my contribution.

Ingredients

• 300 g ditalini pasta: These little tubes catch the dressing in all the right places, though any small pasta works in a pinch
• Salt: Generously salt your pasta water, it is the only chance to season the pasta itself
• 100 g fresh arugula: The peppery bite balances the rich cheese and cured meat perfectly
• 120 g salami: Slicing it into strips rather than rounds makes every forkful more interesting
• 150 g fresh mozzarella pearls: The pre sized pearls save time but diced fresh mozzarella works just as well
• 100 g pickled vegetables: Giardiniera adds the crunch and tang that makes this salad sing
• 1 small red onion: Thinly sliced for a mild bite that will not overpower everything else
• 8 cherry tomatoes: Halved so they release just enough moisture into the dressing
• 4 tbsp extra virgin olive oil: Use the good stuff here since it carries most of the flavor
• 2 tbsp red wine vinegar: Provides the bright acid backbone for the dressing
• 1 tbsp lemon juice: Fresh squeezed makes a noticeable difference
• 1 tsp Dijon mustard: Helps emulsify the dressing so it clings to every bite
• 1 garlic clove: Finely minced so no one gets an overwhelming raw garlic chunk
• 1 tsp dried oregano: Dried works better than fresh here for even distribution
• ½ tsp chili flakes: Optional but adds a lovely warmth that sneaks up on you
• Salt and black pepper: Taste as you go since the salami and pickles already bring salt

Instructions

Get your pasta going:

Boil a large pot of salted water and cook ditalini until al dente, then rinse under cold water to stop the cooking

Whisk up the dressing:

Combine olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt, and pepper in your serving bowl

Prep your mix ins:

Slice salami into strips, halve the tomatoes, chop the pickled vegetables, and thinly slice that red onion

Bring it all together:

Add cooled pasta, arugula, salami, mozzarella, pickles, onion, and tomatoes to the bowl with dressing

Toss and taste:

Gently fold everything together, then taste and adjust seasoning before serving or chilling

Pin it

My sister texted me the next day after our barbecue asking if there was any left, which there was not because my husband had finished it for breakfast. That is when I knew this recipe was a permanent fixture in our regular rotation.

Make It Your Own

Sometimes I swap in marinated artichokes for the giardiniera when I want something more mellow. roasted red peppers also work beautifully if you are feeding people who are not into pickled things.

Serving Suggestions

This pairs perfectly with a crisp white wine or light rosé, especially outdoors when the weather starts warming up. I have also served it alongside grilled chicken and simple roasted vegetables for an easy weeknight dinner.

Storage and Make Ahead Tips

The salad holds up beautifully in the refrigerator for up to two days, though the arugula will soften slightly. Toss everything except the arugula if you want to make it a day ahead, then fold in the greens right before serving.

• Add toasted pine nuts for extra crunch just before serving
• Use elbow macaroni or small shells if you cannot find ditalini
• Keep leftover portions in an airtight container for quick lunches

Pin it

This recipe has saved me more times than I can count when I need something impressive but effortless. Hope it becomes your spring standby too.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the salad up to 2 hours in advance and refrigerate it. Toss again with the dressing before serving to redistribute flavors and maintain the coating on all ingredients.

→ What type of pickled vegetables work best?

Italian giardiniera, pepperoncini, or a mixture of Italian pickles all work wonderfully. Choose vegetables with flavors that complement the arugula and salami—avoid overly sweet pickles as the dressing is already tangy.

→ How can I make this vegetarian?

Simply omit the salami and add marinated artichoke hearts, roasted red peppers, or additional pickled vegetables for savory depth and texture.

→ Can I substitute the pasta shape?

Absolutely. Elbow macaroni, small shells, or any small pasta shape works well. Ditalini is ideal for catching dressing, but choose whatever you have on hand.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Vermentino complement the bright acidity and fresh ingredients. Light rosé is also an excellent choice for warmer weather gatherings.

→ How can I add more texture and crunch?

Toast pine nuts or sunflower seeds and sprinkle them over the salad just before serving. This adds richness and crunch without overwhelming the delicate balance of flavors.