Description

This Pepperoncini Pasta Salad features delicious rotini pasta, vibrant veggies, and a zesty olive oil dressing. Perfect for a quick dinner or a satisfying side dish, its fresh flavors and easy prep make it an ideal choice for food lovers seeking homemade deliciousness.

Ingredients

Scale

12 ounces rotini pasta, cooked al dente and 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

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 added flavor, let the salad sit longer in the refrigerator before serving.
You can substitute ingredients based on preference, such as using different types of cheese or more vegetables.
This salad makes a great dish for potlucks or summer gatherings.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 950mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg