I remember the first time I tried this Arugula Ditalini Pasta Salad at a friend’s summer gathering.

The moment I savored the peppery arugula juxtaposed with tender ditalini pasta, punctuated by sweet cherry tomatoes and tangy banana peppers, I was instantly hooked.

Each forkful felt like sunshine on a plate—bright, crisp, and brimming with Mediterranean flair.

This salad has since become my go-to for potlucks, weeknight dinners, and anytime I crave a burst of freshness in every bite.

Why You’ll Love This Recipe

Vibrant flavors – The peppery bite of arugula merges with sweet tomatoes, salty salami, and creamy mozzarella for a symphony of tastes.

Effortless assembly – With just a handful of quality ingredients and a quick toss, you have a show-stopping dish in minutes.

Perfect balance – Creamy mozzarella and tangy banana peppers offset the savory salami, while the garlic-infused dressing ties everything together.

Make-ahead friendly – Most elements can be prepped ahead; toss just before serving to maintain brightness and texture.

Nutritious and filling – Arugula, fresh basil, and veggies provide vitamins, while pasta and salami deliver satisfying substance.

What You’ll Need (Ingredient Highlights)

Arugula – Peppery, leafy green that forms the salad’s vibrant, refreshing base.

Ditalini pasta – Mini tube pasta that captures the dressing and mingles perfectly with other ingredients.

Cherry tomatoes – Sweet, juicy bursts of color and freshness in each bite.

Red onion – Finely chopped for a hint of sharpness and crunch.

Banana peppers – Tangy, mildly spicy bites that cut through the richness of cheese and salami.

Fresh mozzarella – Creamy chunks that lend milky richness and mellow texture.

Salami – Roughly chopped for savory, salty depth.

Fresh basil – Hand-torn leaves for aromatic herbaceous notes.

Garlic Expressions or Italian dressing – A garlic-rich, tangy dressing that infuses every component.

Kewpie mayo – Silky Japanese-style mayonnaise that adds umami creaminess.

Red wine vinegar – Sharp acidity to brighten and balance the creamy elements.

Balsamic glaze – A sweet-tangy drizzle to finish and elevate the salad.

Flaky salt – To finish and accentuate flavors without overwhelming.

Pro Tips Before You Start

Cook pasta al dente – Rinse under cold water immediately to stop cooking, then cool completely before tossing to avoid mushy pasta.

Dry your arugula – Spin or pat leaves until moisture is removed; this prevents the salad from becoming watery.

Chop tomatoes uniformly – Ensure even-sized bites so each mouthful has balanced flavor.

Hand-torn basil – Tearing releases more aroma than slicing, giving a fresh, fragrant boost.

Whisk dressing thoroughly – Blend garlic-infused dressing, mayo, and vinegar until completely smooth for a cohesive coating.

How to Make Arugula Ditalini Pasta Salad

Step 1: Cook and Cool the Pasta
Boil ditalini in well-salted water until just tender.

Drain and rinse under cool water until the pasta is completely cooled.

Let it sit in a colander to drain excess water; then transfer to a large mixing bowl.

Step 2: Prep the Vegetables
Chop cherry tomatoes into bite-sized pieces.

Finely dice the red onion and banana peppers.

Rough-chop fresh mozzarella into small cubes.

Roughly chop salami slices into similar-sized pieces.

Hand-torn basil leaves into ribbons.

Step 3: Combine Salad Components
To the bowl of cooled pasta, add arugula, chopped tomatoes, red onion, banana peppers, mozzarella, salami, and basil.

Gently toss until ingredients are evenly distributed, layering textures and colors.

Step 4: Whisk the Creamy Dressing
In a small bowl, combine Garlic Expressions (or your favorite Italian dressing) with Kewpie mayo and red wine vinegar.

Whisk vigorously until smooth, ensuring no lumps remain.

The dressing should be creamy, tangy, and garlicky—perfect for clinging to each ingredient.

Step 5: Dress and Toss the Salad
Pour the creamy dressing over the pasta mixture.

Use large spoons or tongs to toss gently but thoroughly, ensuring every piece of pasta and vegetable is lightly coated in the dressing.

Stop tossing once the salad appears uniformly dressed to avoid overmixing.

Step 6: Adjust Seasoning
Taste the salad, then season lightly with flaky salt and freshly ground black pepper.

Remember, salami and dressing add saltiness, so add sparingly.

A final drizzle of extra garlic dressing or a splash of red wine vinegar can be added if more tang is desired.

Step 7: Finish with Balsamic Glaze
Just before serving, finish the salad with a delicate drizzle of balsamic glaze.

The glaze adds visual appeal and a sweet-tangy crescendo, tying all flavors together.

Step 8: Serve Immediately
For best texture and brightness, serve right away—when the arugula is crisp, mozzarella is tender, and the dressing still clings beautifully.

If you must hold the salad, store the arugula and balsamic glaze separately; toss and finish immediately before serving.

What to Serve It With

Grilled chicken or shrimp – Add protein on top for a heartier main course.

Garlic bread or focaccia – Complement the savory, creamy salad with crunchy, garlicky bread.

Marinated olives – A small bowl of olives offers briny contrast and Mediterranean flair.

Antipasto platter – Pair with cured meats, cheeses, and marinated vegetables for a complete Italian-inspired spread.

Chilled white wine – A crisp Pinot Grigio or Sauvignon Blanc refreshes the palate between bites.

Variations / Substitutions

Pasta swap – Use mini shells, gemelli, or penne if ditalini isn’t available; any small shape that holds dressing works.

Vegetarian option – Omit salami and add extra mozzarella or toss in roasted chickpeas for protein.

Cheese alternatives – Swap fresh mozzarella for burrata or feta for a tangier bite.

Spicy boost – Mix in a pinch of red pepper flakes or thinly sliced jalapeños to amplify heat.

Dairy-free adaptation – Replace mozzarella with dairy-free cheese and use vegan mayo to keep the creamy element.

Herb twist – Add fresh oregano, parsley, or dill in addition to basil for layered herbaceous notes.

Storage & Leftovers

Refrigerate – Store leftover salad in an airtight container for up to 2 days.

For best texture, keep arugula separate and add just before serving.

Reheat or repurpose – While this salad is best served cold, leftover pasta can be repurposed into a warm bowl—gently toss with sautéed vegetables and a bit of olive oil, then heat on low until warm.

Avoid sogginess – Do not dress the salad too far in advance; the arugula will wilt and the pasta will absorb dressing, becoming heavy.

Dress and finish with balsamic glaze just before serving.

FAQs

Can I use a different green instead of arugula?
Yes—baby spinach, mixed greens, or even baby kale can be used, though the peppery bite of arugula is signature.

Do I have to use ditalini pasta?
Not at all—mini shells, penne, or rotini work equally well to hold the dressing.

Is Kewpie mayo essential?
You can substitute regular mayonnaise, but Kewpie mayo adds a subtle umami richness that elevates the dressing.

How do I keep the mozzarella from becoming rubbery?
Use fresh, high-quality mozzarella and toss gently; avoid excessive mixing or heat exposure.

Can I make this salad ahead for a party?
Yes—prep all ingredients up to two hours before, but hold the arugula and balsamic glaze. Dress and finish just before serving.

What can I use instead of Balsamic glaze?
A light drizzle of high-quality aged balsamic vinegar works, though it won’t be as thick or sweet.

How do I prevent the pasta from sticking?
Rinse it under cold water after cooking, then toss lightly in a splash of olive oil before combining with other ingredients.

Final Thoughts

This Arugula Ditalini Pasta Salad is a celebration of fresh, bold ingredients coming together in perfect harmony.

With its peppery greens, tender pasta, vibrant peppers, and creamy mozzarella, every bite bursts with Mediterranean-inspired flavor.

Effortless to assemble yet impressive in taste and appearance, it’s the perfect dish for summer gatherings, busy weeknights, or anytime you crave a bright, satisfying salad.

Give it a try—your taste buds will thank you.