Pepperoncini Pasta Salad
This Pepperoncini Pasta Salad is bold, tangy, and packed with all the good stuff. Tender rotini is tossed with mozzarella, pepperoni, salami, fresh veggies, and plenty of pepperoncini for that zesty bite in every forkful. Everything gets coated in a simple homemade Italian-style dressing that soaks into the pasta as it chills, making every bite even better the next day.
Prep Time20 minutes mins
Chilling Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Salad
Keyword: Pepperoncini Pasta Salad
Servings: 6 people
Calories: 396kcal
Author: Amanda Rettke--iamhomesteader.com
- 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
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.
Serving: 1portion | Calories: 396kcal