Description

This Pepperoncini Pasta Salad is a standout dish with its vibrant flavors and simple preparation. Combining rotini pasta with tangy pepperoncini, mozzarella, and a zesty dressing creates a delightful salad that’s perfect for any occasion, whether it’s a quick dinner or a potluck dish.

Ingredients

Scale

12 ounces rotini pasta, cooked al dente, 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

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Instructions

Whisk together olive oil, red wine vinegar, pepperoncini brine, Italian seasoning, garlic powder, salt, and pepper in a bowl until combined. Set aside.
In a large bowl, add the cooled pasta, cherry tomatoes, mozzarella, pepperoni, salami, red onion, olives, and sliced pepperoncini peppers.
Pour the dressing over the salad and toss to coat everything evenly.
Cover and refrigerate for at least 1 hour to allow flavors to blend and the pasta to absorb the dressing.
Toss again before serving, adjusting seasoning if necessary. Serve chilled.

Notes

For added freshness, include chopped fresh herbs like basil or parsley.
Customize the salad with your favorite ingredients like cucumbers or bell peppers.
This salad can be made a day ahead; just keep it refrigerated.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 10g
Cholesterol: 20mg