Pin It Last spring, my sister showed up at my door with three bags of groceries and announced we were having a picnic in the park, despite the decidedly uncooperative weather forecast. She tossed a container of this pasta salad at me mid-sentence, and between raindrops and laughter, I understood exactly what all the grinder salad fuss was about. The peppery bite of arugula against creamy mozzarella creates this perfect tension that keeps you coming back for just one more bite.
I brought this to a neighbors potluck last month, and watched their teenage son who usually survives on pizza circles hover suspiciously near the serving bowl. Twenty minutes later, he was back for thirds and asking for the recipe, which I consider the highest possible compliment from someone his age. Something about the combination of tangy pickled vegetables and salty salami just speaks to people.
Ingredients
- Ditalini pasta: Those tiny tubes are perfect here because they catch all the little bits of flavor in every single bite
- Fresh arugula: Do not even think about swapping this for regular lettuce, the peppery kick is what makes this interesting
- Salami: Ask for thin slices at the deli counter, then cut them into strips yourself for better texture
- Mozerella pearls: The tiny ones are worth seeking out, but cutting regular mozzarella into small cubes works just as well
- Pickled vegetables: Giardiniera adds this crunch and brightness that you honestly cannot replicate with anything else
- Red onion: Slice these as thin as your patience allows, nobody wants an overwhelming onion chunk surprise
- Extra virgin olive oil: This is not the place for your neutral cooking oil, you want the grassy peppery flavor here
- Red wine vinegar: Adds that subtle depth that white vinegar just cannot provide
- Lemon juice: Fresh squeezed only, please, the bottled stuff will let you down immediately
Instructions
- Cook the pasta to perfection:
- Drop your ditalini into heavily salted boiling water and cook until it still has a tiny bit of bite, then rinse under cold water to stop the cooking
- Whisk together the magic:
- In a large bowl, combine olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, and chili flakes until everything emulsifies into a creamy dressing
- Combine everything:
- Toss the cooled pasta with arugula, salami, mozzarella, pickled vegetables, onion, and tomatoes right in the dressing
- Let it rest:
- Give it at least 30 minutes in the refrigerator or serve immediately if you cannot wait, but the flavors really do deepen over time
Pin It My friend texted me at midnight last week because she had just remembered this salad existed and needed to make it immediately for a work lunch the next day. The fact that it keeps so well in the refrigerator makes it the kind of recipe you find yourself relying on constantly.
Making It Your Own
The beauty here is how adaptable this combination really is, especially when you need to work with whatever the grocery store has on offer. I have swapped in marinated artichoke hearts when giardiniera felt too intense for the crowd.
Serving Suggestions
This alongside some good crusty bread and maybe some grilled chicken if you want to make it more substantial for dinner. A chilled white wine or light rosé really does cut through the rich elements beautifully.
Make Ahead Magic
The second day honestly might be better than the first, as all those bold flavors have time to really get acquainted with each other. Just keep the arugula stored separately and toss it in right before serving.
- Double the dressing portion if you are planning to keep this for several days
- Wait to add tomatoes until the last hour so they do not get too soft
- Bring to room temperature for 20 minutes before serving leftovers
Pin It This is the kind of recipe that disappears faster than you expect at gatherings, so maybe consider making double while you are already chopping.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish is perfect for advance preparation. Assemble it up to 2 hours before serving and refrigerate. Toss again gently before serving to redistribute the dressing and ensure all ingredients are well coated.
- → How do I keep the pasta from getting mushy?
Cook the ditalini to al dente according to package directions, then rinse briefly under cold water to stop the cooking process. This prevents overcooking and maintains the ideal texture when combined with the dressing.
- → What's a good vegetarian substitution?
Omit the salami and add marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes for similar depth and richness. This maintains the antipasto spirit while keeping the dish meat-free.
- → Can I use different pasta shapes?
Absolutely. Elbow macaroni, small shells, or any short pasta with similar surface area works well. The key is choosing a shape that holds the dressing and ingredients throughout the salad.
- → How should I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Before serving, toss again to redistribute the dressing, which may settle at the bottom during storage.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Vermentino complement the bright, zesty flavors beautifully. Light rosé is another excellent choice for warm weather serving.