Pin It Last spring my cousin brought a pasta salad to our family picnic that honestly stole the show from everything else on the table. Everyone kept asking what made it so addictive, and she just winked and said it was her grinder salad experiment. I've been making my own version ever since, and it's become the dish I get requested to bring to every single gathering now.
I made this for a friend's birthday brunch last month and watched three different people ask for the recipe within twenty minutes. There's something about those little ditalini pasta shapes catching all the dressing and mix-ins that makes every spoonful feel like a perfect bite. My husband now requests it weekly even when we're just having a regular Tuesday dinner at home.
Ingredients
- Ditalini pasta: Those tiny tube shapes are perfect here because they catch the zesty dressing in every nook and cranny, and the small size means you get tons of mix-ins in each bite
- Fresh arugula: The peppery bite cuts through the rich mozzarella and salami while adding this beautiful vibrant green that makes the whole salad feel fresh and alive
- Salami: I slice it into thin strips so it distributes evenly throughout, and the savory depth it provides balances all the bright acidic elements
- Mozzarella pearls: These little cheese balls are creamier and milder than shredded mozzarella, plus they hold their shape beautifully when tossed
- Pickled vegetables: Giardiniera or pepperoncini add that essential tang and crunch that makes this salad so incredibly addictive
- Red wine vinegar and lemon juice: This double-acid approach creates a dressing that's bright but not harsh, with the vinegar providing depth and lemon giving fresh zing
Instructions
- Cook the pasta to perfect texture:
- Boil your ditalini in salted water until it's got that satisfying al dente bite, then rinse it under cool water to stop the cooking process and prevent it from becoming gummy
- Whisk up the vibrant dressing:
- Combine your olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, and chili flakes in a large bowl, whisking until it emulsifies into a smooth, fragrant mixture
- Combine everything with care:
- Add your cooled pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes to the bowl with the dressing
- Toss gently and taste:
- Fold everything together with a light hand, then give it a taste to see if it needs more salt or pepper before serving
Pin It This salad has become my go-to for summer potlucks because it's equally delicious whether served immediately or after chilling for hours. I love watching people's faces light up when they take that first bite and experience the perfect balance of tangy, creamy, and savory flavors.
Make It Your Own
I've learned that this recipe is incredibly forgiving and welcomes substitutions. Sometimes I swap in marinated artichoke hearts for the pickled vegetables when I want something milder, or add roasted red peppers for extra sweetness. The key is maintaining that balance between acidic, creamy, and savory elements.
Perfect Pairings
A crisp white wine like Pinot Grigio or a dry rosé complements the tangy dressing beautifully. For a complete meal, I'll serve this alongside grilled chicken or crusty bread to soak up any extra dressing at the bottom of the bowl.
Storage and Serving Tips
This salad keeps well in the refrigerator for up to three days, though the pasta will continue to soften as it sits. I actually think it tastes even better on day two when the flavors have had more time to develop and meld together.
- Bring the salad to room temperature for about 20 minutes before serving leftovers
- If it seems dry after refrigerating, toss with a splash of olive oil and vinegar to refresh the flavors
- Add delicate ingredients like fresh arugula just before serving if making this more than a day ahead
Pin It There's something deeply satisfying about a dish that brings people together and sparks conversation. This pasta salad has become more than food to me, it's a gathering point, a reason to linger at the table a little longer.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours in advance. Store it in the refrigerator to allow the flavors to meld together. Give it a gentle toss again just before serving to redistribute the dressing.
- → What can I substitute for ditalini pasta?
Elbow macaroni, small shell pasta, or tri-color rotini work wonderfully as alternatives. Choose a small, sturdy pasta shape that holds the dressing well and doesn't become mushy.
- → How do I make this vegetarian?
Simply omit the salami and add marinated artichoke hearts, roasted red peppers, or white beans for protein and heartiness. The pickled vegetables and fresh mozzarella will still provide plenty of flavor and texture.
- → What type of pickled vegetables work best?
Giardiniera, pepperoncini, or traditional Italian mixed pickles all work beautifully. Choose vegetables you enjoy and chop them into bite-sized pieces. The acidity adds brightness to complement the creamy mozzarella.
- → Can I add protein to this dish?
Absolutely. Beyond the salami included, try adding chickpeas, white beans, grilled chicken, or hard-boiled eggs. These additions make it even more satisfying as a main course for lunch or dinner.
- → What should I serve this with?
Pair this salad with crisp white wine, light rosé, or sparkling water with lemon. Crusty bread is ideal for soaking up any remaining dressing. It's also excellent as a side for grilled meats or fish.