Description
This Pepperoncini Pasta Salad offers a mix of vibrant ingredients and irresistible flavors, perfect for easy weeknight dinners or potlucks. Quick to prepare, it’s refreshing and satisfying with rotini pasta, mozzarella, and zesty pepperoncini.
Ingredients
Scale
- 12 ounces rotini pasta, cooked al dente and rinsed under cold water
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons pepperoncini brine
- 1 teaspoon italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella pearls, or cubed mozzarella
- ½ cup pepperoni, sliced or halved
- ½ cup salami, chopped
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- ¾ cup pepperoncini peppers, sliced
Instructions
- Whisk together olive oil, red wine vinegar, pepperoncini brine, Italian seasoning, garlic powder, salt, and pepper in a bowl or jar. Set aside.
- Combine cooled pasta, tomatoes, mozzarella, pepperoni, salami, red onion, olives, and sliced pepperoncini in a large bowl.
- Pour the dressing over the salad and toss to coat evenly.
- Cover and refrigerate for at least 1 hour to let flavors blend and pasta soak up dressing.
- Toss again before serving and adjust seasoning as needed. Serve chilled.
Notes
For a heartier salad, consider adding grilled chicken or vegetables.
This salad can be made a day in advance for added flavor.
Adjust the amount of pepperoncini to taste for a spicier kick.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg