Spring Antipasto Pasta Salad

Last Sunday I stood at my kitchen counter assembling this salad while my neighbor leaned over the fence asking what smelled so good. It was just pasta and cold cuts but something about the zesty vinegar hitting the garlic made the whole yard feel like an Italian deli. My sister says I am obsessed with these viral grinder salads and maybe she is right but watching the arugula wilt slightly into the warm pasta taught me that the best flavors come from letting things settle into each other.

I first made this for a book club meeting where nobody wanted heavy food but everyone kept coming back for seconds. The red onion caught my friend Sarah off guard because she thought she hated raw onion but the tangy dressing tamed it perfectly. Now it is my go to when I need something that feels special but does not require turning on the oven or standing over a hot stove for more than ten minutes.

Ingredients

• 300 g ditalini pasta: These little tubes catch all the dressing in their ridges and hold onto the flavor
• Salt for boiling water: Pasta water should taste like the sea because this is your only chance to season the noodles themselves
• 100 g fresh arugula: The peppery bite balances the creamy mozzarella and adds that spring freshness
• 120 g salami: Savory and rich it brings that classic Italian sub shop flavor to every forkful
• 150 g mozzarella pearls: Creamy little bites of mild cheese that soak up the zesty dressing beautifully
• 100 g pickled vegetables: Giardiniera or pepperoncini add the tangy crunch that makes this pasta sing
• 1 small red onion: Thinly sliced it mellows out in the dressing and adds just enough sharp bite
• 8 cherry tomatoes: Little bursts of sweetness that pop when you bite into them
• 4 tbsp extra virgin olive oil: The foundation that carries all the bright flavors together
• 2 tbsp red wine vinegar: Essential acidity that wakes up every ingredient
• 1 tbsp lemon juice: Fresh citrus brightness that cuts through the rich elements
• 1 tsp Dijon mustard: Emulsifies the dressing and adds a subtle sharpness
• 1 garlic clove: Mince it finely so the flavor disperses evenly without overwhelming
• 1 tsp dried oregano: That dried herb flavor that reminds you of pizza shops and family dinners
• ½ tsp chili flakes: Optional but adds a gentle warmth that builds slowly

Instructions

Get your pasta ready:

Boil salted water and cook ditalini until al dente then rinse under cold water to stop the cooking and cool it down completely.

Whisk up the magic:

Combine olive oil red wine vinegar lemon juice Dijon mustard garlic oregano chili flakes salt and pepper in a large bowl until emulsified.

Bring everything together:

Add the cooled pasta arugula salami mozzarella pickled vegetables red onion and cherry tomatoes to the bowl.

Toss and taste:

Gently mix until every piece is coated in dressing then taste and adjust the seasoning as needed.

Let it rest or serve:

This tastes great immediately but chilling for two hours lets the flavors meld into something extraordinary.

Save

Save

Last summer I brought this to a potluck where someone told me they normally hate pasta salad but went back for thirds. There is something about the combination of cold tangy vegetables and warm comfort food that just works in the warmer months. My dad who never comments on food actually asked for the recipe which is basically the highest compliment in my family.

Making It Your Own

The beauty of this salad is how forgiving it is to substitutions and additions. Sometimes I swap the salami for prosciutto or add marinated artichoke hearts when I want something different. The dressing stays the same but the personality shifts enough that it feels like a completely new dish.

Perfect Make Ahead Tips

You can prep all the ingredients a day in advance and keep them in separate containers. The pickled vegetables actually get better after sitting in their juice and the onion mellels out beautifully. Just toss everything together about an hour before guests arrive so the flavors have time to become friends.

Serving Suggestions

This pasta salad stands alone perfectly but pairs wonderfully with crusty garlic bread or a simple green salad. A chilled crisp white wine cuts through the richness and light red wine works if you prefer something with more body. Serve it as a main course or alongside grilled chicken at your next summer gathering.

• Use a wide shallow bowl so everyone can see all the colorful ingredients
• Give it one final toss right before serving to redistribute the dressing
• Keep a small bowl of extra dressing on the side in case the pasta soaks it up

Save

Save

There is something deeply satisfying about a dish that comes together in thirty minutes but tastes like it took all day. This pasta salad has become my answer to every what should I bring question this spring.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, this dish actually improves when made ahead. Chill for up to 2 hours before serving to allow flavors to meld together, or store in an airtight container for up to 3 days.

→ What pasta shape works best?

Ditalini is ideal because its small tube shape holds dressing well, but elbow macaroni, small shells, or orzo work perfectly as substitutes.

→ How do I make it vegetarian?

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

→ Can I use different pickled vegetables?

Absolutely. Giardiniera, pepperoncini, pickled peppers, or even olives and capers add delicious tangy notes to the mix.

→ Should I rinse the pasta after cooking?

Yes, a quick rinse under cold water stops the cooking process and cools the pasta slightly, preventing it from becoming mushy when tossed with the other ingredients.

→ What should I serve with this?

This pairs beautifully with crisp white wine, light rosé, or serve alongside grilled chicken and crusty bread for a complete meal.