If you love the tangy, crunchy things on an antipasto platter, this creamy Italian pasta salad is for you. Pickled vegetables, Genoa salami, little mozzarella balls, and pepperoncini tossed with macaroni and a creamy Italian dressing. A few handfuls of arugula go in at the end for a fresh, peppery bite. This is my kind of pasta salad—big flavor, very little fuss, and absolutely picnic-worthy.
A Pickled Vegetable Pasta Salad Worth Recreating
Last summer, my sister brought a macaroni salad to a family gathering that was loaded with pickled vegetables, and I lost my mind. It was so good, I needed to recreate it for the blog—but all the credit for the inspiration goes to my sister.
You start with a jar of giardiniera, or if you pickle your own veggies, even better (I have this pickled veggie recipe saved from Sivan’s Kitchen).
I also added pepperoncini, they turn up the pickly flavor with a little touch of heat. Then cubed deli-style salami, tiny balls of mozzarella, and a few handfuls of arugula, all finished with a simple homemade creamy Italian dressing.
The genius here? This salad is actually veggie-packed. Giardiniera can include cauliflower, carrots, celery, onions, and peppers, which makes this veggie-loving girl very happy.
Make this for a meal prep lunch, bring it to all of your gatherings, and don’t be surprised when someone asks for the recipe. I sure hope it becomes as popular in your kitchen as my pickle potato salad and pickle coleslaw. Clearly, we love a pickle around here.
Let’s Get Cooking!
Ingredients and Easy Swaps
- Giardiniera: A mix of pickled vegetables, often including cauliflower, carrots, celery, onions, and peppers. Look for the chunky, vinegar-brined kind for this salad. Mild or hot both work, depending on how much heat you like. Your own homemade pickled vegetables are an easy swap—just drain and roughly chop. You could also use extra pepperoncini instead, to taste, but you’ll lose that mix of crunchy vegetables and end up with a different, though still delicious, salad.
- Pepperoncini: These bring extra tang and a gentle heat. Dice them small so they’re tucked into every bite, and save a little liquid from the jar for the dressing.
- Genoa salami and mozzarella: Think classic Italian deli flavors. I use cubed salami and tiny mozzarella balls, but a larger ball of fresh mozzarella cut into bite-sized pieces works too. For a vegetarian salad, simply skip the salami.
- Macaroni: I love the classic macaroni salad feel here, but another small pasta shape—or your favorite gluten-free pasta—works well.
- Arugula: A fresh, peppery finish to balance all that creamy, pickly goodness. Fold it in when you’re ready to serve.
- Creamy Italian dressing: Mayo, Dijon, white balsamic vinegar, a splash of pepperoncini liquid, and a little honey. If you don’t have white balsamic, use white wine vinegar and adjust the honey to taste—it may need a touch more sweetness.
A Few Helpful Tips
Making it ahead? This keeps well in the fridge for 3–4 days, but save the arugula for when you’re ready to eat. If you’re packing lunches, add it to each portion just before serving.Storage Tips
Boil the pasta in well-salted water. We want flavor in the macaroni itself, not just the dressing. Cool and drain it thoroughly before tossing everything together.
Drain and chop your pickled veggies. Whether you use jarred giardiniera or your own pickled vegetables, roughly chop any larger pieces so you get a little of everything in each bite.
Want it vegetarian? Easy peasy—leave out the salami.
If you’ve tried this recipe, don’t forget to rate and comment!
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Creamy Italian Pasta Salad with Giardiniera
Ingredients
Creamy Italian Dressing
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp white balsamic vinegar
- 1 tsp pepperoncini liquid
- 1 tsp honey
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Pasta Salad
- 1 pound macaroni pasta
- 2 cups giardiniera drained and roughly chopped
- ¼ cup diced pepperoncini
- 8 ounces Genoa salami cubed
- 8 ounces mini mozzarella balls drained
- 3 cups arugula
Instructions
- Bring a large pot of generously salted water to a boil. Cook the macaroni according to the package directions until al dente.
- Drain the pasta and rinse it under cold water until completely cooled. Drain thoroughly.
- While the pasta cooks, make the creamy Italian dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, white balsamic vinegar, pepperoncini liquid, honey, salt, and black pepper until smooth.
- Add the cooled pasta to a large bowl along with the chopped giardiniera, diced pepperoncini, cubed salami, and mozzarella balls.
- Pour the dressing over the pasta salad and toss until everything is generously and evenly coated.
- Refrigerate until ready to serve. Just before serving, fold in the arugula and taste for additional salt and pepper.
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