Spring Antipasto Pasta Salad

The first time I made this pasta salad was for a last minute backyard get together when spring had just officially arrived and everyone was craving something that tasted like sunshine. I had a bunch of random ingredients in the fridge that Id picked up at an Italian market and decided to throw them together. My friend Sarah took one bite and immediately asked for the recipe which I hadnt actually written down yet. Now it is the most requested dish at every potluck.

Last summer I brought this to a beach picnic and we ended up eating it straight from the container with plastic forks because no one could wait for the actual lunch to be served. Something about the peppery arugula against the rich salami just works so beautifully together.

Ingredients

• 300 g ditalini pasta: These little tube shapes are perfect because they catch all the dressing and small ingredients in their crevices
• Salt: Generously salt your pasta water so the pasta itself is flavorful from the inside out
• 100 g fresh arugula: The peppery bite cuts through the rich meats and cheese adding fresh dimension
• 120 g salami: Slice it into thin strips so you get little savory pockets throughout every bite
• 150 g fresh mozzarella pearls: These tiny rounds of creaminess melt slightly against the warm pasta creating incredible texture
• 100 g pickled vegetables: Giardiniera or pepperoncini add that essential tang and crunch that makes this salad sing
• 1 small red onion: Thinly sliced for a mild sharpness that brightens everything up
• 8 cherry tomatoes: Halved so they release their juices into the dressing as the salad rests
• 4 tbsp extra virgin olive oil: Use the good stuff here because it really carries the flavors
• 2 tbsp red wine vinegar: Adds a beautiful acidic brightness that balances the rich elements
• 1 tbsp lemon juice: Fresh squeezed brings a citrusy lift that makes the whole dish feel lighter
• 1 tsp Dijon mustard: The secret to emulsifying the dressing so it clings to every ingredient
• 1 garlic clove: Minced finely so you get little bursts of aromatic heat throughout
• 1 tsp dried oregano: That classic Italian herb that instantly makes everything taste homey
• ½ tsp chili flakes: Optional but they add a gentle warmth that builds beautifully
• Salt and black pepper: Taste and adjust because this salad needs proper seasoning to pop

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Cook the pasta to perfection:

Bring a large pot of generously salted water to a rolling boil then cook the ditalini until it still has a slight bite in the center. Drain and immediately rinse under cold water to stop the cooking and cool it down completely so the dressing does not slide right off.

Whisk up that zesty dressing:

In your largest mixing bowl combine the olive oil red wine vinegar lemon juice Dijon mustard minced garlic oregano chili flakes salt and pepper. Whisk vigorously until the mixture thickens slightly and turns cloudy which means it is perfectly emulsified.

Combine everything with confidence:

Add the cooled pasta arugula salami mozzarella pickled vegetables red onion and cherry tomatoes right into the bowl with the dressing. Use two large spoons or your hands to gently toss everything together until every single ingredient is glistening with that bright dressing.

Taste and trust your instincts:

Take a small bite and adjust the seasoning if it needs more salt pepper or acidity then decide if you want to serve it right away while the pasta still has some texture or let it chill for a couple hours to let the flavors really deepen and meld together.

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This recipe became my go to after a particularly stressful week when I needed something comforting but still felt light enough for the warming weather. The act of chopping and tossing everything together was almost meditative and eating it on my back porch felt like a small celebration.

Make It Your Own

I have learned that this pasta salad is incredibly forgiving and welcomes substitutions. Sometimes I swap the salami for prosciutto or use spinach instead of arugula depending what I have on hand.

Serving Suggestions

This salad travels beautifully and is perfect for picnics potlucks or meal prep for the week. It pairs wonderfully with a crisp white wine or a light rosé if you are feeling fancy.

Storage And Make Ahead Tips

The beauty of this dish is that it actually improves with time as the pasta soaks up more of that tangy dressing. Store it in an airtight container in the refrigerator for up to three days.

• Add a splash more olive oil and vinegar before serving leftovers because the pasta absorbs moisture
• The arugula will soften over time but the flavor stays vibrant and delicious
• Bring the salad to room temperature for about 20 minutes before serving for the best texture

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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There is something deeply satisfying about a dish that brings people together and tastes even better when shared. Hope this becomes your spring signature too.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad is perfect for meal prep. You can assemble it up to 2 hours in advance and refrigerate. The flavors actually improve as they meld together. Just toss again before serving to refresh the dressing coating.

→ How do I make a vegetarian version?

Simply omit the salami and add marinated artichoke hearts or roasted red peppers instead. This adds wonderful flavor and texture while keeping the salad hearty and satisfying for vegetarians.

→ What pasta shapes work best as substitutes?

Elbow macaroni and small shell pasta are excellent alternatives to ditalini. Choose small pasta shapes that hold the dressing well and pair nicely with the other ingredients in the salad.

→ How can I add more texture and crunch?

Toast pine nuts or sunflower seeds and sprinkle them over the salad just before serving. This adds wonderful crunch and nutty flavor that complements the creamy mozzarella and tangy pickled vegetables.

→ What are the main allergens in this salad?

This salad contains dairy (mozzarella), possible gluten traces (from pasta), and mustard (in the dressing). Salami may contain nitrates and preservatives. Always check ingredient labels for hidden allergens if cooking for guests with dietary restrictions.

→ Can I customize the pickled vegetables?

Absolutely. Use giardiniera, pepperoncini, or any mixed Italian pickles you prefer. You can also try marinated mushrooms, olives, or sun-dried tomatoes to adjust the flavor profile to your taste.