Save on Pinterest My friend Maria brought something like this to a rooftop picnic last April, and I kept going back for thirds. There was something about the way the peppery arugula played against the salty salami and that bright vinegar bite that just woke up everything on my plate. Ive been making it for every spring gathering since, tweaking things here and there, but the heart of it stays exactly as she intended.
I made this for my sisters birthday last month and watched our normally picky uncle clean his plate, then ask if there was more hidden somewhere in the kitchen. Thats when I knew this wasnt just pasta salad anymore.
Ingredients
- Ditalini pasta: Those little thimble shapes grab onto the dressing beautifully, though elbows work in a pinch
- Salt: Generously salt your pasta water like the ocean, it makes all the difference
- Fresh arugula: Adds that perfect peppery bite and lovely green color throughout
- Salami: Look for something with a nice kick of fennel or black pepper if you can find it
- Fresh mozzarella pearls: Creamy little pockets of mildness that balance everything out
- Pickled vegetables: Giardiniera or even just pepperoncini bring that necessary tang and crunch
- Red onion: Thinly sliced is key here, you want the flavor without the harsh bite
- Cherry tomatoes: They burst in your mouth and bring little pockets of sweetness
- Extra-virgin olive oil: The backbone of the whole dressing, dont skimp here
- Red wine vinegar: Gives it that classic Italian sub shop brightness
- Lemon juice: Just enough acid to make everything sing
- Dijon mustard: Helps the dressing emulsify and adds a subtle sharpness
- Garlic clove: Minced finely so you dont bite into big chunks
- Dried oregano: Dried works better than fresh here, it disperses evenly
- Chili flakes: Optional but highly recommended for that gentle background warmth
- Salt and black pepper: Taste as you go, the salami already brings quite a bit of salt
Instructions
- Get your pasta ready:
- Cook the ditalini in well salted water until just shy of al dente, then drain and give it a quick cool rinse so it stops cooking and stays firm
- Whisk together that zesty dressing:
- Combine your olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt and pepper in your big mixing bowl, whisking until it comes together into something glossy and inviting
- Bring everyone to the table:
- Toss in your cooked pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and those little halved tomatoes
- Gently combine everything:
- Use a couple of wooden spoons or your hands to fold everything together until each piece is lightly coated with that beautiful dressing
- Taste and trust your instincts:
- Grab a forkful and see if it needs more salt or pepper, keeping in mind the flavors will develop as it sits
- Let it rest or serve right away:
- This is lovely immediately but even better after a couple of hours in the fridge, just give it another toss before serving
Save on Pinterest Last weekend I made a double batch for my book club and three people asked for the recipe before they even finished their first helping. Thats the kind of reaction that makes you realize youve found something special.
Making It Your Own
Sometimes I swap in marinated artichoke hearts for a vegetarian version that still feels completely satisfying. The oil from the jar becomes part of the dressing, which is this happy accident I discovered when I was missing ingredients one Tuesday night.
The Pasta Situation
While ditalini is traditional, Ive found that small shells actually trap the little chopped pickles and salami pieces even better. My friend swears by orzo, and honestly, as long as its something small enough to get a bit of everything in each forkful, you cant go wrong.
Make Ahead Magic
This salad becomes something entirely different after a night in the refrigerator. The flavors deepen and the pasta really absorbs all that zesty goodness, transforming into something that tastes like its been marinating for days.
- Hold off on adding the arugula if youre making it more than 4 hours ahead, it can get a bit sad and wilted
- Give it a generous splash of olive oil and another toss right before serving to refresh everything
- Taste it again after chilling because cold sometimes dulls the seasonings
Save on Pinterest This is the dish that finally made me understand why Italian-American picnics are legendary. It travels well, feeds a crowd, and somehow manages to feel fancy while still being incredibly approachable.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours in advance. Store it in the refrigerator and toss gently with the dressing again just before serving to refresh the coating and ensure even flavor distribution.
- → How do I make a vegetarian version?
Simply omit the salami and add marinated artichoke hearts, roasted red peppers, or additional pickled vegetables for savory depth. The rest of the salad remains the same, providing plenty of flavor and substance.
- → What pasta shapes work best as substitutes?
Ditalini works wonderfully, but you can also use elbow macaroni, small shells, or other small tube pasta. Avoid long pasta shapes as they don't mix as evenly throughout the salad.
- → How can I add more crunch to this dish?
Toast some pine nuts or sunflower seeds and sprinkle them over the salad just before serving. This adds textural contrast and complements the soft mozzarella and tender arugula beautifully.
- → What wine pairs well with this salad?
A crisp white wine like Pinot Grigio or a light rosé pairs perfectly with this bright, tangy salad. The acidity of the wine complements the zesty dressing and savory components.
- → Can I adjust the heat level?
Absolutely. The chili flakes are optional and can be adjusted to your preference. Start with a pinch and taste as you go, or omit them entirely for a milder version without sacrificing any flavor.