Description

This Pepperoncini Pasta Salad features a delightful blend of rotini pasta, zesty pepperoncini, and fresh vegetables, making it ideal for quick meals or gatherings. Its vibrant flavors and easy preparation will make it a hit at your table!

Ingredients

Scale

12 ounces rotini pasta, cooked al dente
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 (149 g) cherry tomatoes, halved
1 cup (115 g) fresh mozzarella pearls
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

Allow the salad to chill in the refrigerator for enhanced flavor.
Feel free to add or substitute any of your favorite vegetables or proteins!
This salad can be made a day in advance for convenience.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3g
Sodium: 800mg
Fat: 27g
Saturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 13g
Cholesterol: 35mg