Pin Someone brought a grinder salad to a neighborhood potluck last April, and I couldn't stop eating it. The tangy crunch, the way the dressing soaked into every bite—it stuck with me for days. I wanted that same energy but in pasta form, something I could scoop onto a plate and serve warm or cold without thinking twice. This salad was born from that craving, and it's been my spring go-to ever since.
I first made this for a picnic at the park with friends who were skeptical about pasta salad. One of them said it reminded her of the Italian delis she used to visit in Brooklyn. By the end of lunch, the bowl was empty, and I had three people asking for the recipe. It's funny how a dish you throw together can become the thing people remember most about an afternoon.
Ingredients
- Ditalini pasta: These little tubes catch the dressing and bits of salami in every forkful, and they're sturdy enough not to get mushy when chilled.
- Fresh arugula: The peppery bite cuts through the richness of the mozzarella and salami, and it doesn't wilt as fast as spinach.
- Salami: I like using Genoa or soppressata for their spice and fat, which coats the pasta as you toss everything together.
- Fresh mozzarella pearls: They're creamy and mild, and the small size means you get cheese in nearly every bite without it clumping.
- Pickled vegetables: Giardiniera or pepperoncini add that essential tangy crunch, the same magic that makes grinder salads so addictive.
- Red onion: Thinly sliced raw onion gives a sharp edge that mellows slightly as it sits in the dressing.
- Cherry tomatoes: Their sweetness balances the vinegar and brine, and they burst with juice when you bite into them.
- Extra-virgin olive oil: Use a fruity one if you have it, the flavor really comes through in the dressing.
- Red wine vinegar: It's bright and bold, the backbone of that grinder-style tang.
- Lemon juice: Just a tablespoon lifts the whole dressing and keeps it from feeling heavy.
- Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that ties everything together.
- Garlic: Fresh and finely minced, it gives the dressing a bite that mellows as the salad rests.
- Dried oregano: This is the herb that screams Italian-American deli, don't skip it.
- Chili flakes: Optional, but they add a gentle warmth that makes the salad more interesting.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and cook the ditalini until al dente, usually about 8 to 10 minutes. Drain and rinse briefly under cold water to stop the cooking and cool it down quickly.
- Make the dressing:
- In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, chili flakes, salt, and pepper until smooth and emulsified. Taste it now, it should be bright and a little sharp.
- Combine everything:
- Add the cooled pasta, arugula, salami strips, mozzarella pearls, chopped pickled vegetables, sliced red onion, and halved cherry tomatoes to the bowl with the dressing. Toss gently but thoroughly so every piece gets coated.
- Adjust and serve:
- Taste and add more salt, pepper, or a splash of vinegar if needed. Serve right away or cover and chill for up to two hours to let the flavors meld, then toss again before serving.
Pin The first time I brought this to a family cookout, my uncle—who claims to hate pasta salad—went back for seconds. He said it reminded him of the sandwiches he used to get at a corner shop in Philadelphia, all vinegar and spice and crunch. That's when I knew this wasn't just a side dish, it was a conversation starter.
Making It Ahead
This salad actually improves after an hour or two in the fridge. The pasta absorbs the dressing and all those tangy, salty flavors settle into every bite. If you're prepping it the night before, keep the arugula separate and toss it in just before serving so it stays crisp and peppery. I learned this the hard way after showing up to a picnic with wilted greens and swearing I'd never make that mistake again.
Swaps and Variations
If you want to make this vegetarian, skip the salami and add marinated artichoke hearts or roasted red peppers for that same savory depth. I've also swapped ditalini for elbow macaroni or small shells when that's what I had on hand, and it worked just fine. One time I added toasted pine nuts for crunch, and it turned into something a little fancier without any extra effort.
Serving Suggestions
This pasta salad shines at room temperature or slightly chilled, which makes it perfect for outdoor gatherings where you don't want to fuss with reheating. I like to serve it alongside grilled chicken or sausages, but it's substantial enough to stand alone as a main dish. A crisp white wine or a light rosé cuts through the richness beautifully, and I always keep extra dressing on the side in case anyone wants to drizzle more on top.
- Pair it with focaccia or garlic bread to soak up any leftover dressing at the bottom of the bowl.
- Serve it on a big platter so everyone can dig in family-style, it looks more inviting that way.
- Leftovers keep well for up to two days, just give it a good toss before serving again.
Pin Every time I make this, someone asks me to bring it again. It's become one of those recipes I don't even think about anymore, I just know it works.
Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Alternatively, toss everything together and chill for up to 2 hours—the flavors meld beautifully. Toss again before serving to redistribute the dressing.
- → How do I make this vegetarian?
Simply omit the salami and add marinated artichoke hearts or roasted red peppers for similar depth and texture. The pickled vegetables and mozzarella provide plenty of savory satisfaction.
- → What pasta shapes work as substitutes?
Elbow macaroni or small shell pasta are excellent alternatives to ditalini. Choose shapes that hold the dressing well and work nicely with the other ingredients.
- → How can I add more crunch and texture?
Toast pine nuts or sunflower seeds and sprinkle them over the salad just before serving. This adds wonderful textural contrast to the creamy and tangy elements.
- → What wine pairs best with this dish?
Crisp white wines or light rosé complement the bright, zesty flavors perfectly. The acidity in these wines pairs beautifully with the pickled vegetables and tangy dressing.
- → Can I customize the pickled vegetables?
Absolutely. Giardiniera, pepperoncini, or any mixed Italian pickles work wonderfully. Use your preferred combination based on heat preference and flavor profile.