Spring Antipasto Pasta Salad

My neighbor brought this to a rooftop barbecue last April, and I watched everyone circle back to it three times. The bowl was practically licked clean. She laughed and said she threw it together that morning with whatever looked good at the deli counter. I made her text me the basics before I even left, and Ive been tweaking it ever since.

I brought this to a spring picnic once, packed in a big glass jar because I ran out of bowls. People kept asking if it was some fancy grain bowl from a cafe. When I said it was just pasta salad, they didnt believe me until I listed the ingredients. The pickled vegetables are what make it sing.

Ingredients

• Ditalini pasta: These little tubes grab onto the dressing and hold all the small bits, making every forkful balanced instead of leaving you with a pile of pasta at the end.
• Fresh arugula: The peppery bite cuts through the richness of the mozzarella and salami, and it stays crisp longer than you think if you toss it in last.
• Salami: I like to cut mine into thin strips instead of cubes so it weaves through the salad, and the edges get a little bit of the vinegar tang.
• Fresh mozzarella pearls: They stay creamy and soft, and if you can find the ones marinated in herbs, even better, just drain them first.
• Pickled vegetables: Giardiniera is my go to, the kind with cauliflower and carrots, because it adds crunch and acidity without making the salad watery.
• Red onion: Slice it thin and let it sit in the dressing for a minute before adding everything else, it mellows the sharpness just enough.
• Cherry tomatoes: Halve them so they release a little juice into the salad, it becomes part of the dressing as it sits.
• Extra virgin olive oil: Use something fruity and green, it makes the whole thing taste brighter and more alive.
• Red wine vinegar: This is the backbone of the dressing, sharp and clean, it wakes everything up.
• Lemon juice: Freshly squeezed is worth it here, it adds a brightness that bottled juice just cant match.
• Dijon mustard: A little bit emulsifies the dressing and adds a subtle depth that people cant quite place but always love.
• Garlic: Mince it very fine or use a microplane, you want the flavor everywhere without biting into a chunk.
• Dried oregano: It gives that Italian deli vibe, like youre eating a sub in salad form.
• Chili flakes: Optional, but I always add them for a gentle warmth that sneaks up on you.

Instructions

Cook the pasta:

Boil the ditalini in heavily salted water until just al dente, then drain and rinse briefly under cold water to stop the cooking. You want it cool but not ice cold, so it doesnt clump.

Make the dressing:

Whisk together the olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt, and pepper in the bottom of your largest bowl. It should taste punchy and a little too strong on its own, the pasta will mellow it out.

Combine everything:

Toss the cooled pasta into the dressing first, then add the arugula, salami, mozzarella, pickled vegetables, red onion, and tomatoes. Use your hands or two big spoons to mix gently so the mozzarella doesnt break apart.

Adjust and rest:

Taste it and add more salt, pepper, or a splash of vinegar if it needs it. Let it sit for at least 15 minutes before serving, or chill it for up to 2 hours and toss again right before you put it out.

Save

I made this for a potluck once and forgot to bring a serving spoon, so people just dug in with their forks straight from the bowl. By the end of the night, someone had written please make this again on a napkin and stuck it to the empty dish. Its been my go to ever since.

Making It Your Own

If you want to skip the salami, try marinated artichoke hearts or roasted red peppers instead, they bring the same savory richness without the meat. I once added both and it was even better. You can also swap the ditalini for any small pasta, elbow macaroni or shells work great, just keep the size small so every bite has a little bit of everything.

Storing and Serving

This holds up surprisingly well in the fridge for a day or two, though the arugula will soften. I like to keep a little extra dressing on the side and toss it in before serving leftovers, it perks everything back up. Serve it cold or at room temperature, both work, and it pairs beautifully with grilled chicken or just crusty bread on the side.

Extra Touches

Sometimes Ill toast a handful of pine nuts or sunflower seeds and scatter them over the top right before serving for a little crunch. A handful of fresh basil torn in at the end is lovely too, especially if youre serving it the same day. If you want it to feel more like a full meal, add some chickpeas or white beans.

• Use the best olive oil you have, it really shines here.
• Let the red onion sit in the dressing for a few minutes before adding everything else, it takes the edge off.
• Taste before serving and dont be shy with the salt, pasta salads need more seasoning than you think.

Save

This is the kind of dish that makes people lean in and ask for the recipe, even though its just a handful of good ingredients tossed together. Keep it simple, let everything shine, and youll have an empty bowl every time.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes! This salad actually benefits from advance preparation. You can assemble it up to 2 hours before serving and refrigerate it, allowing the flavors to meld together beautifully. Just give it a gentle toss before serving to redistribute the dressing.

→ What type of pickled vegetables work best?

Traditional Italian giardiniera, pepperoncini, or mixed Italian pickles are ideal choices. These preserve the authentic Italian-American character of the dish. You can use store-bought or homemade versions. Aim for about 100g total, chopped into bite-sized pieces.

→ How do I keep the arugula from getting soggy?

Dress the pasta first and let it cool completely before adding the fresh arugula. Add the arugula just before serving or up to 30 minutes before, so it doesn't wilt excessively. The peppery greens will soften slightly but remain flavorful.

→ Can I substitute the ditalini pasta?

Absolutely! Elbow macaroni, small shells, or tri-color rotini all work wonderfully. Use about 300g of any small pasta shape. The key is choosing pasta that holds dressing well and pairs nicely with the chunky ingredients.

→ What makes this different from a traditional Italian salad?

This dish is inspired by the viral grinder salad trend, combining classic antipasto elements (salami, mozzarella, pickled vegetables) with pasta to create a more substantial main dish. The result bridges Italian and American sensibilities with bright, bold flavors.

→ Is there a vegetarian option?

Yes! Simply omit the salami and add marinated artichoke hearts, roasted red peppers, or additional fresh vegetables instead. The remaining components—pasta, arugula, mozzarella, pickles, and dressing—create a delicious meat-free version with equal depth.