Description
This Pepperoncini Pasta Salad bursts with flavor from fresh ingredients like cherry tomatoes and mozzarella. Perfect for a quick, satisfying meal.
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
For even more flavor, allow the salad to sit overnight in the refrigerator before serving.
Feel free to add your favorite veggies to customize the salad to your taste.
This salad is perfect for picnics or as a side dish at barbecues.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 1000mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg