If you love a classic deli-style pasta salad with bold Italian flavors, this Pepperoncini Pasta Salad is going to disappear fast. Tender rotini is tossed with savory meats, mozzarella, juicy tomatoes, olives, and plenty of sliced pepperoncini for a tangy bite in every forkful. I love how the zippy homemade dressing soaks into the pasta as it chills, making it even better after a little time in the refrigerator. If you love my Italian Pasta Salad, this pepperoncini version has a tangy, zesty flavor that goes great with burgers, sandwiches, and grilled chicken.
Ingredients & Substitutions
- Rotini Pasta: Rotini works really well in pasta salad because all the twists hold onto the dressing. Be sure to cook the pasta al dente so it stays firm after chilling. After cooking, rinse the pasta under cold water to cool it down quickly.
- Mozzarella: Fresh mozzarella pearls are easy to toss into the salad, but cubed mozzarella works just as well. For a different flavor, try provolone or feta cheese.
- Pepperoni & Salami: These add classic Italian deli flavor and make the salad more filling. You can use all pepperoni, all salami, or substitute cooked ham or turkey if preferred.
- Pepperoncini Peppers: Pepperoncini give the salad its tangy, zesty flavor. I also used a couple of tablespoons of the brine (from the jar) in the dressing. If you like more heat, try adding a few sliced banana peppers or jalapeños.
- Cherry Tomatoes: Cherry tomatoes add a fresh, juicy bite. Grape tomatoes or chopped Roma tomatoes also work well.
- Black Olives: Sliced black olives add a salty flavor that pairs perfectly with the dressing. Kalamata or green olives are great substitutes.
- Red Onion: Thinly sliced red onion adds a little crunch and sharp flavor. If you want a milder taste, soak the onion slices in cold water for about 10 minutes before adding them to the salad.
- Homemade Dressing: The mix of olive oil, red wine vinegar, and pepperoncini brine gives this pasta salad its bold flavor. The pepperoncini brine adds extra tang and ties all the ingredients together.
FAQs
Can I make pepperoncini pasta salad ahead of time?
Yes! This is a great make-ahead pasta salad. In fact, it tastes even better after chilling for a few hours because the pasta has time to soak up the dressing. You can make it up to 24 hours in advance.
Can I use a different pasta shape?
Absolutely. Rotini works well because the twists hold onto the dressing, but bow tie pasta, penne, fusilli, or shells are all good options.
Can I make this pasta salad without meat?
Yes. You can leave out the pepperoni and salami for a lighter vegetarian version. The cheese, olives, and pepperoncini still give the salad plenty of flavor.
Are pepperoncini peppers spicy?
Pepperoncini peppers are usually mild with a tangy flavor. They add a little zip to the salad without making it overly spicy.
Can I add extra vegetables?
Definitely. Cucumbers, bell peppers, artichoke hearts, or shredded lettuce are all delicious additions to this pasta salad.
What to Serve with Pepperoncini Pasta Salad
This tangy pasta salad pairs well with all kinds of easy lunches, cookouts, and summer dinners. Try serving it with:
- Burgers (like my Rodeo burger or Oklahoma Fried Onion Burger), hot dogs, or grilled chicken
- BBQ favorites like ribs or pulled pork
- Italian sandwiches or subs (have you tried my Cuban Chopped Grinder Sandwich, yet?)
- Classic cookout sides like cowboy beans, corn on the cob, or coleslaw
- Fresh fruit for a lighter balance
How to Store Pepperoncini Pasta Salad
Store pepperoncini pasta salad in an airtight container in the refrigerator for up to 4 days. The flavors get even better as the salad chills, making it a great make-ahead side dish. If the pasta absorbs some of the dressing after storing, stir in a small splash of olive oil or red wine vinegar before serving to freshen it up.
I do not recommend freezing this pasta salad because the pasta and fresh ingredients can become soft once thawed.
Pepperoncini Pasta Salad
Ingredients
- 12 ounces rotini pasta, cooked al dente according to package instructions, then rinsed under cold water
Dressing
- 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
Pasta Salad
- 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.
Did you make this recipe?
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