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Pepperoncini Pasta Salad

A vibrant and tangy pasta salad loaded with pepperoncini peppers, salami, mozzarella, olives, and fresh vegetables tossed in a zesty Italian dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: American, Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 12 oz rotini pasta
  • 1 cup sliced pepperoncini peppers
  • 1 cup cherry tomatoes halved
  • 1 cup mozzarella pearls
  • 0.75 cup black olives sliced
  • 0.5 cup red onion diced
  • 1 cup salami diced
  • 0.25 cup fresh parsley chopped
  • 0.25 cup parmesan cheese grated
Dressing
  • 0.33 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp pepperoncini brine
  • 1 tsp Italian seasoning
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp crushed red pepper flakes

Equipment

  • Large pot
  • Mixing bowls
  • Colander
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente according to package directions.
  2. Drain the pasta and rinse under cold water. Allow it to cool completely.
  3. Prepare the vegetables and remaining ingredients by slicing, chopping, and dicing as needed.
  4. Whisk together olive oil, red wine vinegar, pepperoncini brine, Italian seasoning, garlic, salt, black pepper, and red pepper flakes in a bowl.
  5. Add cooled pasta to a large serving bowl.
  6. Add pepperoncini peppers, tomatoes, mozzarella pearls, olives, red onion, salami, parsley, and parmesan cheese.
  7. Pour dressing over the salad and toss gently until evenly coated.
  8. Refrigerate for at least 30 minutes before serving for best flavor.
  9. Garnish with extra parsley or parmesan cheese before serving if desired.

Notes

For the best flavor, prepare the salad several hours ahead of time and refrigerate until serving.