Taking classic Italian flavors and elevating them into one incredible salad! Peppery arugula meets juicy blueberries, creamy ciliegine mozzarella, tender pastina pasta, and a medley of basil and Italian seasoning, all tied together with the most irresistible parmesan vinaigrette.
The Best Pasta Salad
This is far from the typical pasta salad. You see, even though I married into an Italian family, none of them were ever into the traditional cold pasta salad with the meats and cheeses.
So, instead, I had to come up with a different variation while including pasta. This one combines peppery arugula, fresh ciliegine mozzarella balls, cooked pasta, blueberries (to help balance out the peppery arugula, basil, Italian seasoning, and the best vinaigrette.
It’s a pasta salad…but elevated. And it’s absolutely delicious!
TKW Family Love
Lori what have you done?! This salad has to be one of the best salads I’ve ever had in my life. That Parmesan vinaigrette instantly became my newest obsession! I love how light this salad was. I paired it with some oven roasted chicken for dinner and then the next day I add the chicken to the salad for lunch.
Everyone needs to make this salad! Definitely a winner!
Arugula Berry Italian Pasta Salad Ingredients
With temperatures in Arizona now exceeding 110+, the last thing any of us wants to do is stand over a stove or go outside to cook. You can forget about turning on your home oven too if you live here. Most folks leave theirs off from May to September.
This salad is the perfect warm-weather dish. But it’s not just for summer. I serve this all year round, actually, as it’s become a ‘requirement’ during game days.
- Arugula (also known as rocket)
- Fresh Blueberries
- Ciliegine (or bocconcini) mozzarella balls
- Cooked Pastina (also known as acini di pepe)
- Parmesan Cheese: yes it must be freshly grated
- Fresh Basil Leaves
- Parmesan Vinaigrette
Chef Lori’s Tips For Perfect Pastina
- 1/3 cup of dry pastina = 1 cup cooked.
- Cook according to the package’s instructions in salted water, stirring continuously.
- If you have extra liquid, drain it. Line a rimmed baking sheet with parchment and very lightly spray it with cooking spray.
- When the pastina is done and drained, spread it out onto the prepared pan to cool completely.
How to Make Parmesan Vinaigrette
I will be creating a post dedicated to this specific vinaigrette, as it honestly deserves it. I had forgotten just how amazing this was, as I hadn’t made it in quite some time. Normally, I just went with a lemon vinaigrette, but I was feeling like I needed more cheese today.
- Add all of the ingredients to a 4-cup food processor and process until the vinaigrette is smooth and emulsified—taste for seasoning. Transfer to a lidded jar and refrigerate until ready to use.
How to Assemble a Rocket Berry Acini de Pepe Salad
- To a large salad bowl, add half of the arugula, followed by half of the berries, the mozzarella, and some of the Chupacabra Italian Seasoning.
- Add half of the cold pastina and some of the basil leaves. Grab some of the freshly grated Parmesan and sprinkle that overthe top.
- Repeat with another layer. If serving right away, pour a light drizzle of the Parmesan Vinaigrette over top. Give it a very light toss and serve. Serve the remaining vinaigrette on the side.
Italian Pasta Salad FAQs
- Is Pastina the same as Acini di Pepe? Yes-ish. Pastina is the ‘generic’ term for the small pasta shape. Acini di Pepe is a specific type of pastina that is smaller, round, and peppercorn-shaped. That’s what’s used in my viral Italian Wedding Soup recipe.
- How long will the vinaigrette last? In my house? 2 days. If it’s in a lidded jar, it should last up to a week in the fridge.
- Can I make this salad ahead of time? Yes, but I would not add the vinaigrette until right before serving.
What to Serve With Arugula Berry Salad
Pair this salad with:
- Authentic Italian Wedding Soup: With mini meatballs, tender escarole & pasta, this soup embodies the love and warmth of an Italian Nonna’s kitchen.
- Crispy Chicken Thighs: Just 3 ingredients are needed to create crispy skin BBQ seasoned super juicy chicken thighs.
- Cheesy Mushroom Bacon Pizza Boat: This wood-fired pizza, shaped like khachapuri, has a cheesy crust stuffed with cremini mushrooms, crispy bacon, and datterini tomatoes. It’s then kissed with olive oil and finished with burrata, making it your new favorite pizza!
- Ricotta Stuffed Italian Sausage Boats: Tantalize your taste buds with a mouthwatering dish that combines the savory goodness of Italian sausage stuffed with the creamy indulgence of ricotta cheese.
- One Pan Easy Cheesy Italian Mozzarella Baked Chicken: Super tender chicken breasts coated in savory marinara, zesty Italian seasonings, and 2 types of cheeses make this perfect any night of the week
Pasta Salad Substitutions
- Greens: Spinach or massaged kale
- Meat: Prosciutto, grilled shrimp, chopped salami all work in this salad
- Fruit: sliced peaches, strawberries, and figs
- Nuts: Toasted pine nuts or pecans
- Pasta: I would not go any bigger than the pastina. Instead, try cooked quinoa as a substitute for pasta.
Here’s what I used:
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Simple Italian Arugula Blueberry Pastina Salad Recipe
Taking classic Italian flavors and elevating them into one incredible salad! Peppery arugula meets juicy blueberries, creamy ciliegine mozzarella, tender pastina pasta, and a medley of basil and Italian seasoning, all tied together with the most irresistible parmesan vinaigrette.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: ~4-6 side salads
- Category: game day foods, healthy salad, italian salad, meal prep, pasta salad, pastina, salad, side dishes, vinaigrette
- Method: no cook
- Cuisine: game day foods, healthy salad, italian salad, meal prep, pasta salad, pastina, salad, side dishes, vinaigrette
Ingredients
Salad
- 7 ounces of baby arugula
- 1 1/2 cups fresh blueberries
- 20–25 fresh ciliegine mozzarella balls
- 3 teaspoons Chupacabra Italian Seasoning
- 1 1/2 cups cooked and cooled pastina (1/3 cup dried cooked per package directions)
- 15–25 fresh basil leaves
- 1/4 cup freshly grated Parmesan
- Parmesan Vinaigrette (you will have extra)
Parmesan Vinaigrette
- 1/2 cup olive oil
- 2 Tablespoons fresh lemon juice
- 3/4 cup freshly grated Parmesan
- 2 Tablespoons Chupacabra Italian Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon red pepper flakes
- 2 garlic cloves, roughly chopped
Instructions
Make the Parmesan Vinaigrette
- Add all the ingredients to a 4-cup food processor and process until the vinaigrette is smooth and emulsified—taste for seasoning. Transfer to a lidded jar and refrigerate until ready to use.
Make the Salad
- Add half of the arugula to a large bowl. Sprinkle on half of the blueberries, ciliegine mozzarella balls, 1.5 teaspoons of the Chupacabra Italian Seasoning, half of the cooked pastina, and half of the basil leaves. Sprinkle over half of the Parmesan cheese.
- Add another layer by repeating the previous step. Right before serving, shake the Parmesan vinaigrette well and pour some of it over the top of the salad, reserving the rest for others to add more if they desire.
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