Vibrant ditalini salad with peppery arugula, savory salami, creamy mozzarella, and tangy pickled vegetables tossed in a bright, zesty dressing.
# What You Need:
→ 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
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Cook ditalini according to package directions until al dente. Drain thoroughly and rinse briefly under cold water to cool. Set aside.
02 - In a large mixing bowl, whisk together extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, chili flakes if using, salt, and black pepper until fully emulsified.
03 - Add cooled ditalini, arugula, salami, mozzarella, pickled vegetables, sliced red onion, and halved cherry tomatoes to the bowl with dressing.
04 - Gently toss all ingredients until evenly coated with dressing, ensuring the arugula remains intact and the pasta is well distributed.
05 - Taste the salad and adjust salt, pepper, or vinegar as needed to achieve desired flavor balance.
06 - Serve immediately for warm salad, or refrigerate for up to 2 hours to allow flavors to develop. Toss again gently before serving.
