Ditalini pasta tossed with arugula, salami, mozzarella, and pickled vegetables in a zesty dressing. Ready in 30 minutes.
# Ingredient List:
→ Pasta
01 - 10 oz ditalini pasta
02 - Salt, for boiling water
→ Salad Base
03 - 3.5 oz fresh arugula
04 - 4 oz salami, sliced into strips or small cubes
05 - 5 oz fresh mozzarella pearls or diced mozzarella
06 - 3.5 oz pickled vegetables (giardiniera, pepperoncini, or mixed Italian pickles), chopped
07 - 1 small red onion, thinly sliced
08 - 8 cherry tomatoes, halved
→ Zesty Dressing
09 - 4 tbsp extra-virgin olive oil
10 - 2 tbsp red wine vinegar
11 - 1 tbsp lemon juice
12 - 1 tsp Dijon mustard
13 - 1 garlic clove, finely minced
14 - 1 tsp dried oregano
15 - ½ tsp chili flakes (optional)
16 - Salt and black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the ditalini according to package instructions until al dente. Drain and rinse briefly under cold water to cool; set aside.
02 - In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, chili flakes (if using), salt, and pepper to make the dressing.
03 - Add the cooked ditalini, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes to the bowl.
04 - Toss gently to coat all ingredients evenly with the dressing. Taste and adjust seasoning if needed.
05 - Serve immediately, or chill for up to 2 hours to allow flavors to meld. Toss again before serving.
