Save My cousin brought this to a baby shower last April, and I watched people go back for thirds. The bowl sat on a picnic table under a blooming dogwood tree, and every time someone passed by, they'd snag a forkful. She called it her grinder salad pasta, and I called her the next day for the recipe. Now it's my go-to whenever I need something that travels well and tastes even better after sitting for an hour.
I made this for a spring potluck at work, and someone asked if I'd catered it. The secret is that it looks fancy but comes together in less time than it takes to watch a sitcom. The arugula wilts just slightly when you toss it with warm pasta, and that little bit of heat releases this peppery smell that fills the kitchen. It's one of those dishes that makes you look like you tried harder than you did.
Ingredients
- Ditalini pasta: These little tubes hold the dressing better than any other shape I've tried, and they're easier to eat at a standing party than long noodles.
- Fresh arugula: The peppery bite balances all the rich, salty ingredients, and it stays crisp longer than spinach or lettuce would.
- Salami: I use Genoa or soppressata, sliced thin at the deli counter and then cut into ribbons so every bite gets a little.
- Fresh mozzarella pearls: These are already bite-sized and creamy, but if you can only find a block, just tear it into chunks with your hands.
- Pickled vegetables: Giardiniera is my favorite, but any jar of tangy Italian pickles works, just drain them well and chop them small.
- Red onion: Slice it as thin as you can so it adds sharpness without overpowering everything else.
- Cherry tomatoes: I halve them so they release a little juice into the salad, which makes the whole thing taste brighter.
- Extra-virgin olive oil: Use something you'd actually dip bread into, it makes a difference here.
- Red wine vinegar: This adds the acidity that keeps the salad from feeling too rich or heavy.
- Lemon juice: Fresh is better, but I've used bottled in a pinch and no one noticed.
- Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that ties everything together.
- Garlic: Mince it fine or use a press, big chunks are too strong here.
- Dried oregano: This is what makes it taste unmistakably Italian.
- Chili flakes: Optional, but I always add them for a gentle warmth that sneaks up on you.
Instructions
- Cook the pasta:
- Boil the ditalini in heavily salted water until it's just tender with a slight bite. Drain it and rinse briefly under cold water to stop the cooking, then let it sit in the colander while you prep everything else.
- Make the dressing:
- Whisk together the olive oil, vinegar, lemon juice, mustard, garlic, oregano, chili flakes, salt, and pepper in the bottom of your largest bowl. Taste it and adjust, it should be punchy and bright.
- Combine everything:
- Add the cooled pasta, arugula, salami, mozzarella, pickled vegetables, red onion, and cherry tomatoes right into the bowl with the dressing. Toss gently with your hands or a big spoon until everything is coated and the arugula is just starting to wilt.
- Adjust and serve:
- Taste a bite and add more salt, pepper, or vinegar if it needs it. Serve right away, or cover and chill for up to two hours to let the flavors marry, then toss again before serving.
Pin it The first time I brought this to a backyard barbecue, a friend scraped the bowl clean and asked if I'd made enough for everyone else. I hadn't. Now I always double the recipe, and I still run out. There's something about the way the salty, tangy, creamy flavors come together that makes people forget their manners and go back for more.
What to Do with Leftovers
This salad keeps well in the fridge for up to two days, though the arugula will soften. I actually like it that way, it tastes more like a marinated salad than a fresh one. If you want to stretch it, toss in more fresh arugula and a handful of halved cherry tomatoes right before serving. You can also pile it into a sub roll and press it for a cold sandwich that tastes just like the grinder salad it's based on.
Swaps and Substitutions
If you can't find ditalini, use any small pasta like elbows, shells, or orecchiette. For a vegetarian version, swap the salami for marinated artichoke hearts or roasted red peppers, and add a handful of chickpeas for protein. If you're not a fan of arugula, baby spinach works, though you'll lose some of that peppery kick. I've also made this with cubed provolone instead of mozzarella when that's what I had on hand, and it was just as good.
Serving Suggestions
This is the kind of dish that works for almost any occasion. I've served it at picnics, potlucks, and casual dinners on the porch. It pairs beautifully with grilled chicken, burgers, or a simple roast. If you want to make it more of a meal on its own, add a handful of toasted pine nuts or sunflower seeds for crunch, and serve it with crusty bread and a crisp white wine or light rosé.
- For extra richness, drizzle a little more olive oil over the top just before serving.
- If you like heat, add more chili flakes or a spoonful of Calabrian chili paste to the dressing.
- This travels well in a cooler, just give it a good toss when you arrive.
Pin it This salad has become my answer to last-minute invitations and warm weather cravings. It's bright, satisfying, and always disappears faster than I expect.
Frequently Asked Questions
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made in advance. Prepare it up to 2 hours ahead and refrigerate. The flavors meld beautifully during this time. Toss gently once more before serving to redistribute the dressing.
- → What's the best way to cook ditalini pasta?
Bring salted water to a boil and cook the ditalini according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process and cool the pasta quickly for the salad.
- → How can I make this vegetarian?
Simply omit the salami and add marinated artichoke hearts or roasted red peppers instead. This maintains the salad's character while keeping it meat-free and equally delicious.
- → Can I substitute the pasta shape?
Absolutely. Ditalini works wonderfully, but elbow macaroni or small shell pasta are excellent alternatives. Choose shapes that catch and hold the dressing well.
- → What wine pairs well with this salad?
Crisp white wines like Pinot Grigio or Vermentino pair beautifully with this salad. Light rosé is also an excellent choice, complementing the fresh arugula and tangy pickled elements.
- → How can I add more texture to the salad?
Toast pine nuts or sunflower seeds and sprinkle them over the top just before serving. They add wonderful crunch and nutty flavor without overwhelming the fresh, bright components.