Spring Antipasto Pasta Salad

Last Sunday, my neighbor called me over to her patio carrying this huge glass bowl. She called it her grinder salad moment, and after one bite I completely understood what she meant. The combination was electric, peppery arugula dancing with creamy mozzarella and that bright punch of pickled vegetables. I went home that afternoon and immediately started experimenting with my own version. Now it is become my go to for those days when I want something that tastes like celebration but comes together in minutes.

I made this for my book club last month and watched three people ask for the recipe before even finishing their first helping. There is something about the way the pickled vegetables cut through the rich mozzarella that makes people pause and take notice. My friend Sarah actually admitted she usually hates pasta salad but went back for seconds. The best part was seeing everyone gathered around the bowl, forks in hand, not even bothering with formal plates.

Ingredients

• Ditalini pasta: These little tubes are perfect for catching the zesty dressing in every bite, and their small shape means you get all the flavors in one spoonful
• Salt: Generously salt your pasta water, it is the only chance to season the pasta itself
• Fresh arugula: The peppery bite adds fresh contrast to the rich ingredients and wilts just enough when tossed with warm pasta
• Salami: Sliced into strips it distributes savory depth throughout, choose a good quality Italian salami for best results
• Fresh mozzarella pearls: These tiny cheese balls create creamy pockets of mildness that balance all the bold flavors
• Pickled vegetables: Giardiniera or pepperoncini bring that essential tang and crunch that makes this salad sing
• Red onion: Thinly sliced, it adds sharp brightness without overwhelming the other ingredients
• Cherry tomatoes: They burst with sweetness and add gorgeous color contrast
• Extra virgin olive oil: The base of your dressing, use a good quality one you would put on a salad
• Red wine vinegar: Provides the perfect acid backbone to cut through the rich ingredients
• Lemon juice: Adds bright fresh acidity that makes all the flavors pop
• Dijon mustard: The secret emulsifier that helps your dressing cling to every piece of pasta
• Garlic: Freshly minced gives you that aromatic kick you cannot get from powder
• Dried oregano: Brings that classic Italian herb flavor that ties everything together
• Chili flakes: Just a whisper of heat that wakes up your palate without overwhelming
• Salt and black pepper: Taste and adjust, the pickled vegetables already bring saltiness so go easy

Instructions

Cook the pasta to perfection:

Boil your ditalini in heavily salted water until it has that slight bite in the center, then drain and give it a quick cool rinse to stop the cooking

Whisk up the magic dressing:

Combine your olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt and pepper until it emulsifies into a smooth tangy mixture

Combine everything in your largest bowl:

Add the warm pasta, arugula, salami, mozzarella, pickled vegetables, onion and tomatoes right into the bowl with the dressing

Toss and taste:

Gently fold everything together until the pasta is evenly coated, then take a taste and adjust any seasonings

Let the flavors become friends:

Serve right away if you must, but letting it chill for a couple hours lets the dressing really soak into the pasta and all the flavors meld together beautifully

Save Pin

This pasta salad has become my signature contribution to every potluck now. There is something deeply satisfying about watching people return for seconds and thirds, asking what makes it taste so vibrant. My cousin actually texted me the next day saying she dreamed about it, which might be the highest compliment a cook can receive.

Making It Your Own

After making this countless times I have found that swapping in marinated artichokes for a vegetarian version creates something just as delicious. The briny oil from the jar adds even more depth to the dressing. Sometimes I throw in toasted pine nuts for crunch, or use fresh basil instead of oregano when summer rolls around. The real secret is trusting your taste buds, if something sounds good to you it probably will be amazing.

Pasta Perfect

Not all pasta shapes work here, trust me on this one. I tried it once with farfalle and the sauce pooled in all the wrong places. Ditalini or small shells are ideal because each piece is bite sized and holds onto the dressing. The pasta should be cooked until it has real resistance when you bite into it, that texture contrast is what makes each mouthfeel interesting.

Serving Suggestions

This salad shines alongside anything grilled, it has that perfect balance of acid and richness to cut through smoky flavors. I love serving it with herb crusted chicken or just some crusty garlic bread for a lighter dinner. Bring it to a picnic and you will be the person everyone remembers. Make sure you keep it chilled until serving time.

• Bring the salad to room temperature for about 20 minutes before serving
• Give it one final toss right before you put it on the table
• Keep some extra dressing handy in case the pasta absorbs more than expected

Save Pin

There is something pure and joyful about a dish that brings people together around the table, forks clinking, stories flowing. This pasta salad is more than a recipe, it is an invitation to gather.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can assemble the salad up to 2 hours in advance. Store it in the refrigerator, and give it a gentle toss before serving to redistribute the dressing and refresh the arugula.

→ What pickled vegetables work best for this dish?

Giardiniera, pepperoncini, and mixed Italian pickles are excellent choices. Select varieties with bright, tangy flavors that complement the creamy mozzarella and savory salami.

→ Is there a vegetarian alternative?

Absolutely. Omit the salami and add marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes for additional depth and umami flavors.

→ What pasta shapes can I substitute for ditalini?

Elbow macaroni, small shells, or small penne work beautifully as substitutes. Choose shapes that are similar in size to ditalini for consistent coating with the dressing.

→ How can I add more crunch to this salad?

Toast pine nuts, sunflower seeds, or crispy chickpeas and fold them in just before serving. This adds texture and makes the dish more substantial.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Vermentino pair beautifully with this salad. Light rosé is also an excellent choice, complementing the bright, zesty flavors.