Arugula Ditalini Pasta Salad
This arugula ditalini pasta salad is fresh, tangy, and full of bold Italian-inspired flavors. Tossed with mozzarella, salami, tomatoes, banana peppers, and a creamy vinaigrette, it’s the ultimate side dish for picnics, BBQs, or light lunches.
Ingredients
- 1 tub arugula about 5–6 ounces
- 4 cups cooked and cooled ditalini pasta
- 10 ounces cherry tomatoes chopped
- ½ red onion finely chopped
- ⅓ cup banana peppers finely chopped
- ½ pound fresh mozzarella roughly chopped
- 3 ounces salami roughly chopped
- Handful fresh basil hand torn
- ½ cup Garlic Expressions or preferred Italian dressing
- 3 tablespoons Kewpie mayo
- 2 tablespoons red wine vinegar
- Flaky salt to taste
- Balsamic glaze for serving
Instructions
- Combine Ingredients: In a large bowl, add cooked and cooled pasta, arugula.
- Chopped tomatoes, red onion, banana peppers, mozzarella, salami, and torn basil.
- Make Dressing: In a small bowl, whisk together Garlic Expressions (or Italian dressing),
- Kewpie mayo, and red wine vinegar until smooth.
- Dress Salad: Pour dressing over the pasta mixture.
- Toss gently until all ingredients are coated evenly.
- See full steps with tips & photos → https://mischacrossing.com/arugula-ditalini-pasta-salad/
Notes
Mozzarella Tip: Use mozzarella pearls or tear fresh mozzarella for creamy pockets in every bite.
Banana Peppers: Add a mild zing—try pepperoncini if you prefer more kick.
Make-Ahead: Prep the components and toss just before serving to keep the arugula crisp.
Perfect For: Summer potlucks, picnic spreads, or an easy no-reheat lunch.