Save I threw this together on a whim after scrolling past yet another grinder salad video, and honestly, I was skeptical. But the moment I tossed warm ditalini with that punchy dressing and watched the arugula wilt just slightly at the edges, I got it. The pasta soaked up all that garlicky, vinegary brightness, and suddenly my kitchen smelled like a deli in the best way. I ate half the bowl standing at the counter before I even plated it for dinner.
I brought this to a potluck last April, and my friend Angela, who usually skips pasta salads, went back for thirds. She kept asking what made it so different, and I realized it was the arugula. That peppery bite cuts through the richness of the cheese and meat in a way that plain lettuce never could. Now she texts me every spring asking if Im making the salad again.
Ingredients
- Ditalini pasta: These tiny tubes grab onto the dressing and trap little bits of salami and pickles inside, which is exactly what you want.
- Fresh arugula: The peppery, slightly bitter greens balance all the richness and add a fresh, garden-y vibe that screams spring.
- Salami: I like to use Genoa or soppressata for their bold, fatty flavor, but any good deli salami will work beautifully here.
- Fresh mozzarella pearls: Creamy, mild, and just a little tangy, they melt into the warm pasta slightly and make everything luscious.
- Pickled vegetables: Giardiniera is my go-to, but any tangy Italian pickle mix adds that essential acidic punch and crunch.
- Red onion: Slice it thin so it softens in the dressing and adds sweetness without overwhelming bite.
- Cherry tomatoes: They burst with juice and add pops of color and freshness throughout the bowl.
- Extra-virgin olive oil: Use a good one, it carries all the other flavors and coats the pasta beautifully.
- Red wine vinegar: Sharp and fruity, it wakes up every ingredient and keeps the salad from feeling heavy.
- Lemon juice: Brightens everything and adds a subtle citrus note that feels right for spring.
- Dijon mustard: It emulsifies the dressing and adds a sneaky depth that people cant quite place but love.
- Garlic: Mince it fine so it melts into the dressing and doesnt overpower, just adds a warm hum of flavor.
- Dried oregano: Classic Italian herb that ties all the deli flavors together like a ribbon.
- Chili flakes: Optional, but a pinch adds a gentle warmth that makes the whole dish more interesting.
Instructions
- Boil the pasta:
- Salt your water generously, it should taste like the sea. Cook the ditalini until just al dente, then drain and rinse briefly under cold water to stop the cooking and cool it down quickly.
- Make the dressing:
- Whisk together the olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt, and pepper in a large bowl until smooth and emulsified. Taste it, it should be tangy and bold.
- Combine everything:
- Add the cooled pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes right into the bowl with the dressing. Toss gently with your hands or a big spoon until everything is glossy and coated.
- Adjust and serve:
- Taste and add more salt, pepper, or a drizzle of vinegar if needed. Serve right away, or cover and chill for up to two hours to let the flavors marry, then toss again before serving.
Save The first time I made this, I served it at a backyard lunch, and my brother-in-law, who claims to hate pasta salad, ate two bowls and asked for the recipe. Watching him go back for more with that surprised look on his face made me realize this wasnt just another side dish. It was the kind of food that changes minds and starts conversations.
Making It Your Own
If youre vegetarian, skip the salami and add marinated artichoke hearts or roasted red peppers for that savory, oily richness. I also love tossing in toasted pine nuts or sunflower seeds for extra crunch and a nutty depth. You can swap the ditalini for elbow macaroni, small shells, or even orzo depending on what you have on hand.
Storing and Serving
This salad holds up beautifully in the fridge for up to two days, though the arugula will soften over time. If youre making it ahead, keep the arugula separate and toss it in right before serving. Let the salad come to room temperature for about 15 minutes before serving, it tastes much better when its not ice cold.
What to Serve Alongside
This pairs beautifully with grilled chicken, a simple roasted salmon, or even just crusty bread and more wine. I love serving it at picnics, potlucks, or as a light dinner on nights when its too warm to cook anything heavy. Its also fantastic alongside a crisp white wine or a chilled rose.
- Double the dressing if you like your pasta salad extra saucy.
- Add a handful of fresh basil or parsley at the end for an herby pop.
- Leftovers make an excellent next-day lunch straight from the fridge.
Save This salad has become my go-to whenever I need something that feels special but doesnt require much effort. I hope it becomes one of those recipes you reach for again and again, the kind that makes people lean over and ask whats in this.
Recipe FAQ
- → 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 give it a gentle toss before serving to redistribute the dressing evenly.
- → What's a good vegetarian substitute for salami?
Marinated artichoke hearts or roasted red peppers work wonderfully as vegetarian alternatives, maintaining the salad's hearty, savory character.
- → Can I use different pasta shapes?
Absolutely. Elbow macaroni or small shell pasta are excellent substitutes for ditalini, as they have similar sizes and textures that hold the dressing well.
- → How do I add more crunch to this dish?
Toast pine nuts or sunflower seeds and toss them in just before serving for an extra textural element that complements the other ingredients beautifully.
- → What wine pairs best with this salad?
A crisp white wine or light rosé complements the zesty, tangy flavors perfectly, making it ideal for spring meals and outdoor entertaining.