Description

This Pepperoncini Pasta Salad captivates your taste buds with its blend of tangy flavors and fresh ingredients. Perfect for a quick meal or side dish, it combines rotini, mozzarella, pepperoni, and an irresistible dressing, making it a delightful choice for gatherings or weeknight dinners.

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

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Instructions

In a small bowl or jar, whisk the olive oil, red wine vinegar, pepperoncini brine, Italian seasoning, garlic powder, salt, and pepper until well mixed. Set aside.
In a large bowl, mix the cooled pasta with the tomatoes, mozzarella, pepperoni, salami, red onion, olives, and sliced pepperoncini peppers.
Pour the dressing over the salad and gently toss to ensure everything is coated evenly.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the pasta to absorb the dressing.
Before serving, toss the salad again and adjust seasoning if necessary. Serve chilled.

Notes

For a spicier kick, add more sliced pepperoncini or some chopped jalapeños.
Feel free to customize with your favorite vegetables or proteins for variation.
This salad can be prepared a day in advance for flavors to develop more profoundly.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 12g
Cholesterol: 25mg