Description
This Pepperoncini Pasta Salad is a delightful combination of flavors featuring rotini pasta, tangy pepperoncini, fresh mozzarella, and more. It’s easy to prepare, making it an excellent choice for quick lunches or gatherings. The vibrant ingredients make this dish a crowd-pleaser!
Ingredients
Scale
- 12 ounces rotini pasta, cooked al dente according to package instructions, then rinsed under cold water
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons pepperoncini brine, from the jar of peppers
- 1 teaspoon italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (149 g) cherry tomatoes, halved
- 1 cup (115 g) 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
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, pepperoncini brine, Italian seasoning, garlic powder, salt, and pepper until fully combined. Set aside.
- In a large bowl, combine the cooled pasta, tomatoes, mozzarella, pepperoni, salami, red onion, olives, and sliced pepperoncini peppers.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to let the flavors blend and the pasta soak up the dressing.
- Toss again before serving and adjust the seasoning if needed. Serve chilled.
Notes
Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
For a spicier kick, consider adding sliced jalapeños to the salad.
This salad can be made a day ahead for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 451
- Sugar: 2g
- Sodium: 1324mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 42mg