Spring Antipasto Pasta Salad

Last spring, my neighbor Elena brought a Tupperware container to our porch happy hour. "It's that grinder salad everyone's making," she said, "but I added pasta because I needed something substantial." One bite and I was hooked—the peppery arugula, tangy pickles, that creamy dressing clinging to each tiny pasta tube. I've made it five times since.

I served this at my sister's baby shower last month, partly because I could make it the night before and not stress. My aunt Carol, who normally brings her own "diet dressing" to gatherings, went back for thirds. That's when I knew this wasn't just another pasta salad.

Ingredients

• Ditalini pasta (300 g): Those tiny tubes catch the dressing in all the right places
• Salt for boiling water: Pasta water should taste like the sea
• Fresh arugula (100 g): Adds peppery bite that cuts through the rich ingredients
• Salami (120 g): Cubed strips provide savory, salty pops throughout
• Mozzarella pearls (150 g): Creamy little pockets of mild cheese
• Pickled vegetables (100 g): Giardiniera brings the essential tangy crunch
• Red onion: Thinly sliced for mild sharpness that doesn't overpower
• Cherry tomatoes (8 pieces): Burst of sweetness and fresh color
• Extra-virgin olive oil (4 tbsp): The base that makes everything luxurious
• Red wine vinegar (2 tbsp): Bright acidity to balance the richness
• Lemon juice (1 tbsp): Fresh lift that makes flavors sing
• Dijon mustard (1 tsp): The secret to emulsifying the dressing perfectly
• Garlic clove: Finely minced so it distributes evenly
• Dried oregano (1 tsp): That Italian restaurant aroma you can't fake
• Chili flakes (½ tsp): Optional, but I love the subtle warmth

Instructions

Cook the pasta:

Boil salted water and cook ditalini until al dente. Rinse under cold water until cool to stop the cooking.

Whisk the dressing:

Combine olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt, and pepper until emulsified.

Combine everything:

Add pasta, arugula, salami, mozzarella, pickled vegetables, onion, and tomatoes to the bowl with dressing.

Toss gently:

Fold everything together until each piece is coated in that zesty dressing.

Taste and adjust:

Let it sit for 5 minutes then taste again—the pasta absorbs seasoning as it rests.

Serve or chill:

This works immediately but I prefer chilling for 2 hours so flavors meld.

Save

My youngest declared this "better than regular macaroni salad" and proceeded to eat three bowls. That's the moment this recipe graduated from potluck contribution to regular rotation.

Making It Ahead

I've learned to dress the pasta and sturdy ingredients first, then fold in the arugula and tomatoes right before serving. They stay fresh that way instead of getting wilted or sad-looking from the acid.

Perfect Pairings

This shines alongside grilled chicken or fish. Something simple and smoky lets the pasta salad be the star. I've also served it as a main course with crusty bread on busy weeknights.

Customizing Your Bowl

The beauty here is in the mix-and-match approach. Use what you love, leave what you don't. The formula is simple: something briny, something creamy, something fresh, and that punchy dressing.

• Swap in marinated artichokes for the salami to keep it vegetarian
• Try fresh basil instead of oregano when summer gardens are overflowing
• Extra pine nuts or sunflower seeds add satisfying crunch

Save

This is the dish that keeps people coming back to the table, grazing and chatting long after the meal officially ended.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, this dish tastes even better after chilling for 1-2 hours. The flavors meld together beautifully, making it ideal for meal prep or make-ahead entertaining.

→ What pasta shapes work best?

Ditalini is traditional, but elbow macaroni, small shells, or orzo work wonderfully. The key is choosing small shapes that hold the dressing well.

→ How can I make this vegetarian?

Simply omit the salami and add marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes for extra depth and umami flavor.

→ How long will leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb dressing, so toss with a splash of vinegar before serving leftovers.

→ Can I substitute the pickled vegetables?

Giardiniera is traditional, but pepperoncini, pickled peppers, or even chopped cornichons work well. Choose something tangy and bright to balance the rich salami and cheese.

→ What should I serve with this?

Pair with crisp white wine like Pinot Grigio or light rosé. Grilled chicken, focaccia bread, or fresh fruit make nice accompaniments for a complete spread.