Spring Antipasto Pasta Salad

Last Sunday my neighbor texted about a potluck and I completely blanked on what to bring until I spotted a jar of giardiniera hiding in the back of my pantry. That tangy crunch sparked something and suddenly I was throwing together this bright, messy pasta salad that disappeared faster than anything else on the table.

My friend Maria took one bite and immediately demanded the recipe, then proceeded to eat three servings while standing at the kitchen counter. She said it reminded her of these little Italian delis she used to visit in college and I honestly cant think of a better compliment than food sparking a memory like that.

Ingredients

• Ditalini pasta: Those tiny tubes are perfect for catching every bit of the zesty dressing in their little nooks
• Arugula: Adds this lovely peppery bite that balances all the rich cheese and meat beautifully
• Salami: The savory depth here is crucial, and cutting it into strips gives you more flavorful bites throughout
• Mozzarella pearls: I love how these little balls of creaminess distribute evenly so every forkful gets some
• Pickled vegetables: Giardiniera or pepperoncini bring that essential tang that makes the whole salad sing
• Red onion: Thinly sliced it adds just enough sharpness without being overwhelming
• Cherry tomatoes: Little bursts of freshness that brighten up each bite
• Extra-virgin olive oil: The foundation of the dressing, so use something you actually like the taste of
• Red wine vinegar: Provides the perfect acidic backbone for all those rich ingredients
• Lemon juice: Adds brightness that makes everything taste more alive and springy
• Dijon mustard: The secret ingredient that helps the dressing cling to every single piece of pasta
• Garlic: One clove goes a long way here, mince it fine so it disperses evenly
• Dried oregano: Dried works perfectly here and brings that familiar Italian-American flavor profile
• Chili flakes: Totally optional but I love the subtle warmth it adds in the background

Instructions

Cook the pasta to perfect tenderness:

Boil your ditalini in generously salted water until its got that nice al dente bite, then give it a quick cool under cold water so it stops cooking and is ready to soak up all that dressing

Whisk up the vibrant dressing:

Combine your olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt and pepper in a large bowl until it comes together into something zesty and emulsified

Toss everything together:

Add your cooled pasta, arugula, salami, mozzarella, pickled veggies, onion and tomatoes to the bowl with the dressing and gently fold until every ingredient is coated in that bright, tangy mixture

Taste and adjust the seasoning:

Grab a forkful and see if it needs more salt or pepper before you serve it

Let it chill or serve immediately:

This pasta salad is lovely right away but if you can let it hang out in the fridge for a couple hours the flavors meld together into something even more delicious

Save

Now whenever I smell red wine vinegar and oregano together Im instantly transported back to that sunny Sunday, people leaning against my kitchen counters, laughing and reaching for seconds. Food has this way of turning a regular afternoon into something you actually remember.

Making It Your Own

Ive learned that the best pasta salads are the ones you tweak until they feel like yours. Sometimes I swap in marinated artichoke hearts or add roasted red peppers if thats what I have in the fridge.

Pasta Perfection

The shape matters more than I used to think. Ditalini is my go-to because those little tubes cradle the dressing in ways that larger pastas just cant, though small shells work beautifully too.

Serving Suggestions

This salad really shines alongside something simple like grilled chicken or crusty bread. I love serving it with a crisp white wine that cuts through all those rich, savory flavors.

• Bring it to your next potluck and watch how fast people come back for seconds
• Keep the extra dressing separate if youre transporting it somewhere
• Let it sit for at least 30 minutes before serving so all those flavors can get acquainted

Save

Hope this bright salad finds its way to your table soon, bringing that same joy I felt watching empty bowls and happy faces.

Recipe Q&A

→ 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. Toss again just before serving to redistribute the dressing.

→ What other pasta shapes work well?

Elbow macaroni, small shells, or fusilli make excellent substitutes for ditalini. Choose short pasta shapes that can hold the zesty dressing and mix well with the chunky ingredients.

→ How can I make this vegetarian?

Simply omit the salami and add marinated artichoke hearts or roasted red peppers instead. The result remains just as satisfying and flavorful with these plant-based additions.

→ How long does this keep in the refrigerator?

Stored in an airtight container, this pasta salad stays fresh for 3-4 days. The pasta may absorb some dressing, so toss with a splash of olive oil and vinegar before serving leftovers.

→ What beverages pair well with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the bright flavors beautifully. For non-alcoholic options, try sparkling water with lemon or an unsweetened iced tea.

→ Can I add extra vegetables?

Absolutely. Bell peppers, cucumber, fresh basil, or blanched green beans would all work wonderfully. Just keep pieces similar in size to the existing ingredients for even distribution.