Save to Pinterest The first warm day hit our balcony last weekend and suddenly nothing sounded good but something cold, tangy, and full of crunch. My neighbor leaned over the railing with a Tupperware container she'd just assembled, that brilliant grinder salad concept everyone's been talking about but tossed through tiny pasta instead. We ate it standing right there in the sun, forks clinking against plastic, and I knew this was going to be my go to all season. Something about the ditalini catching all that zesty dressing in every single bite makes it impossible to stop eating.
I brought this to a friend's rooftop birthday party last month and watched three different people ask for the recipe before they even finished their first serving. There's something about the way the peppery arugula wilts just slightly against the warm pasta while the mozzarella stays cool and creamy that makes every forkful feel balanced. By the time I went back for seconds, the bowl was completely empty, which I'm taking as the highest possible compliment.
Ingredients
- 300 g (10 oz) ditalini pasta: These little thimbles catch dressing beautifully in their hollow centers, and their small shape means every bite has a perfect ratio of pasta to fixings
- Salt, for boiling water: Generously salt your pasta water like the ocean, it's your only chance to season the pasta itself from the inside out
- 100 g (3.5 oz) fresh arugula: The peppery bite cuts through all the rich elements while adding gorgeous color and that slightly bitter contrast that makes everything else pop
- 120 g (4 oz) salami: Look for a salami with some nice marbling and a good fennel kick, sliced into strips rather than rounds so they distribute evenly throughout
- 150 g (5 oz) fresh mozzarella pearls: The pearls are perfect here, no chopping required and they stay creamy rather than melting into a gooey mess
- 100 g (3.5 oz) pickled vegetables: Giardiniera gives you the best crunch and tang, but pepperoncini works beautifully if you prefer more heat
- 1 small red onion: Thin slices are crucial here, you want them to meld into the salad rather than overwhelm with raw onion bite
- 8 cherry tomatoes: They burst between your teeth and release little pockets of sweetness that balance all the vinegar and salt
- 4 tbsp extra-virgin olive oil: Use the good stuff here, it really carries the other flavors and you'll taste the difference
- 2 tbsp red wine vinegar: This provides the backbone acidity that makes the whole salad feel bright and alive
- 1 tbsp lemon juice: Fresh lemon adds that top note brightness that vinegar alone can't quite achieve
- 1 tsp Dijon mustard: The secret to emulsifying your dressing so it actually clings to every ingredient instead of pooling at the bottom
- 1 garlic clove, finely minced: Mince it as finely as humanly possible so you get garlic flavor throughout without hitting raw garlic chunks
- 1 tsp dried oregano: Dried actually works better than fresh here, it melds into the dressing rather than sitting on top
- ½ tsp chili flakes: Just enough warmth in the background to make things interesting, though you can leave it out for heat sensitive crowds
- Salt and black pepper, to taste: Remember the salami and pickled vegetables are already salty, so taste before you go crazy with additional salt
Instructions
- Boil your pasta to perfect al dente:
- Drop your ditalini into heavily salted boiling water and cook until it still has a tiny bite in the center, then drain and rinse under cool water until the pasta feels completely cold to the touch
- Whisk together your zesty dressing:
- In your largest mixing bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, chili flakes, salt, and pepper, whisking until it thickens slightly and looks completely emulsified
- Add everything to the bowl:
- Dump in your cooled pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes right into the bowl with the dressing
- Toss it all together:
- Use clean hands or a gentle folding motion to coat every single ingredient, being careful not to crush the mozzarella pearls or tear the arugula too much
- Taste and adjust:
- Grab a forkful and decide if it needs more salt, pepper, or acid, keeping in mind the flavors will intensify as it sits
- Serve or chill:
- You can dig in immediately, but letting it rest for up to two hours in the refrigerator lets the pasta drink up that dressing and all the flavors become friends
Save to Pinterest My sister texted me at midnight last week asking for this recipe because she'd been thinking about the leftovers she took home from Easter dinner. That's when you know something is worth keeping in your back pocket.
Making It Your Own
The beauty of this template is how endlessly adaptable it becomes once you understand the basic formula of something salty, something creamy, something crunchy, and something acidic. I've made versions with rotisserie chicken instead of salami, swapped the mozzarella for sharp provolone, and even used spinach when arugula felt too precious for a Tuesday night.
The Pasta Science
Ditalini is ideal here because of its surface area to volume ratio, but any small pasta with nooks and crannies will work beautifully. The rinsing step is non negotiable, it stops the cooking process and washes away excess starch that would otherwise turn your dressing into a cloudy, gummy mess.
Make Ahead Strategy
This pasta salad is actually better after a few hours in the refrigerator, which makes it the ultimate party planning secret weapon. The only thing I'd recommend doing last minute is giving it a final toss and maybe adding a splash more dressing if it looks dry.
- Keep the cherry tomatoes whole until you're ready to serve so they don't make everything too watery
- If you're taking this somewhere, pack a little container of extra dressing separately for refreshing right before eating
- This keeps beautifully for three days in the refrigerator, though the arugula will gradually lose its bright green punch
Save to Pinterest There's something deeply satisfying about a dish that comes together in thirty minutes but tastes like you've been thinking about it for days.
Common Recipe Questions
- → What type of pasta works best in this salad?
Ditalini pasta is ideal for its bite-sized shape, but small shells or elbow macaroni can be great substitutes.
- → Can I prepare the salad ahead of time?
Yes, chilling the salad for up to two hours allows the flavors to meld beautifully before serving.
- → How can I make this dish vegetarian-friendly?
Simply omit the salami and add marinated artichoke hearts or roasted red peppers to maintain vibrant flavors.
- → What kind of pickled vegetables are recommended?
Giardiniera, pepperoncini, or mixed Italian pickles add a tangy crunch that complements the other ingredients nicely.
- → What dressing flavors are included?
The dressing combines extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, and optional chili flakes for a bright and zesty finish.