Lively Italian-inspired pasta salad with salami, mozzarella, and pickled vegetables in a bright zesty dressing.
# What Goes In:
→ Pasta
01 - 10 oz ditalini pasta
02 - Salt for boiling water
→ Salad Components
03 - 3.5 oz fresh arugula
04 - 4 oz salami, sliced into strips or small cubes
05 - 5 oz fresh mozzarella pearls or diced mozzarella
06 - 3.5 oz pickled vegetables (giardiniera, pepperoncini, or mixed Italian pickles), chopped
07 - 1 small red onion, thinly sliced
08 - 8 cherry tomatoes, halved
→ Zesty Dressing
09 - 4 tbsp extra-virgin olive oil
10 - 2 tbsp red wine vinegar
11 - 1 tbsp lemon juice
12 - 1 tsp Dijon mustard
13 - 1 garlic clove, finely minced
14 - 1 tsp dried oregano
15 - ½ tsp chili flakes
16 - Salt and black pepper to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook ditalini according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking; set aside.
02 - In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, chili flakes, salt, and pepper until emulsified.
03 - Add cooked ditalini, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes to the bowl with dressing.
04 - Toss gently until all ingredients are evenly coated with dressing. Taste and adjust salt and pepper as needed.
05 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to develop. Toss again before serving.
