Spring Antipasto Pasta Salad

The first warm day of spring hit last week, and suddenly my kitchen felt too heavy for roasted vegetables and thick stews. I wanted something that felt like sunshine on a plate, something I could eat on the porch with a glass of cold white wine. This pasta salad became exactly that, a bowl full of bright colors and louder flavors that somehow taste even better after sitting in the fridge for a few hours.

I made this for a friend who claims to hate pasta salad, the kind she calls mayonnaisey and sad. She went back for thirds. The peppery arugula and pickled vegetables cut through the richness, and somehow it feels fresh instead of heavy, exactly what spring eating should be.

Ingredients

• Ditalini pasta: These little tubes catch the dressing in their centers, and 300 grams is the perfect ratio for all the mix-ins
• Fresh arugula: Its peppery bite balances the creamy mozzarella and rich salami beautifully
• Salami: Sliced into small strips so every forkful gets some savory depth
• Mozzarella pearls: They stay tender and creamy without making the salad heavy
• Pickled vegetables: Giardiniera or pepperoncini add the tang that makes this unforgettable
• Red wine vinegar and lemon juice: Together they create a brightness that wakes up everything
• Dijon mustard: Just enough to emulsify the dressing and add a subtle sharpness
• Dried oregano and chili flakes: Classic Italian flavors that feel right at home here

Instructions

Cook the pasta perfectly:

Boil salted water and cook ditalini until al dente, then rinse under cold water to stop the cooking

Whisk the zesty dressing:

Combine olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt and pepper in a large bowl

Add everything to the bowl:

Toss in cooked pasta, arugula, salami, mozzarella, pickled vegetables, onion and cherry tomatoes

Mix gently and taste:

Fold everything together carefully, taste, and adjust salt or pepper if needed

Let it rest or serve:

Enjoy immediately or refrigerate for up to 2 hours, tossing again before serving

Pin it

My neighbor asked for the recipe before she even finished her first bowl. She said it tasted like something from an Italian grandmother who knows exactly what she is doing.

Making It Your Own

I have tried swapping the salami for marinated artichoke hearts when my vegetarian sister visits. The salad still works beautifully, though I miss the salty depth the cured meat brings. Roasted red peppers make another lovely addition if you want more sweetness.

The Pasta Matters

Ditalini is ideal here because the dressing clings to every curve and hollow center. I have used elbow macaroni in a pinch, and it works, but the eating experience changes somehow. Small shells would be my third choice if you cannot find ditalini at your store.

Serving Suggestions

This shines alongside grilled chicken or fish, though it is substantial enough to stand alone as a light main. I love setting it out at potlucks because it travels well and looks stunning on a buffet table. The colors alone make people gravitate toward it.

• Sprinkle extra fresh basil or parsley right before serving for a pop of green
• Bring the dish to room temperature for 20 minutes if it has been chilling longer than 2 hours
• Keep a small jar of extra dressing on hand in case the pasta absorbs more than expected

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Spring deserves food that tastes like celebration and gathering. This pasta salad delivers exactly that.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, this salad actually improves after chilling for 1-2 hours. The flavors meld beautifully, and the pasta absorbs the zesty dressing. Store in an airtight container in the refrigerator for up to 3 days.

→ What other pasta shapes work well?

Elbow macaroni, small shells, or rotini are excellent substitutes. The key is choosing a shape that catches the dressing and mix-ins. Small pasta works best for balanced bites.

→ How can I make this vegetarian?

Simply omit the salami and add marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes for extra depth. You could also include olives or capers for savory umami flavor.

→ Can I use different pickled vegetables?

Absolutely. Giardiniera, pepperoncini, pickled peppers, or even jarred antipasto vegetables all work wonderfully. Choose what you enjoy or what's available in your pantry.

→ How do I prevent the pasta from absorbing all the dressing?

Toss the pasta with a tablespoon of olive oil while cooling after draining. This creates a light coating that helps prevent excessive dressing absorption. You can also add extra dressing right before serving.

→ What should I serve with this?

This pairs beautifully with grilled chicken, fish, or crusty bread. A crisp white wine or light rosé complements the tangy flavors perfectly. It also stands alone as a satisfying main dish.