Pepperoncini Pasta Salad
This crowd-pleasing Pepperoncini Pasta Salad is herby, tangy, and full of flavor! Perfect for summer picnics, potlucks, backyard BBQs, or packed into lunchboxes for school or work. It's quick and easy to make in under 30 minutes.
Servings: 8
Calories: 356kcal
Ingredients
For the salad
- 16 ounces rotini or other medium pasta shape
- 1-2 teaspoons olive oil for tossing with the cooked pasta
- 1 bell pepper any color, seeded and diced
- 1 cucumber chopped
- 1 cup halved grape tomatoes
- ⅓ cup diced red onion
- ⅓ cup sliced pepperoncini
- ¼ cup chopped fresh parsley
- 1 tablespoon dried oregano
- 1 cup vegan feta optional
For the vinaigrette
- ½ cup olive oil
- ½ cup red wine vinegar
- 3 tablespoons pepperoncini brine from the jar
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Cook the pasta in well-salted water until just past the al dente stage. You want the pasta tender and cooked through, but not over-cooked and mushy. Remove from the heat and drain the pasta well. Transfer it back to the pot, drizzle with olive oil, and stir to coat. Set aside to cool slightly, about 15 minutes, stirring occasionally to prevent clumping.
- Meanwhile, to a large mixing bowl, add the diced bell pepper, sliced cucumber, halved grape tomatoes, diced red onion, sliced pepperoncini, chopped parsley, dried oregano, and vegan feta cheese, if using. Set aside.
- In a small bowl whisk together all of the vinaigrette ingredients. Alternately, you can add the ingredients to a jar with a tight lid and shake vigorously until well combined. Set aside.
- Once the cooked pasta is cool to the touch add it to the bowl with the chopped vegetables. Pour the vinaigrette over everything. Toss well to combine.
- Transfer to the fridge in an airtight bowl to chill until ready to serve.
Notes
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- Cook the pasta in well-salted water!
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- Cook the pasta just past the al dente stage. You want it tender and cooked through, but not overcooked and mushy.
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- Drain the pasta well and then drizzle it in a bit of olive oil so it doesn't stick together. Set aside to cool for about 15 minutes, stirring occasionally to prevent clumping.
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- Once the pasta is cool to the touch, but not completely cold, toss it with the vinaigrette.
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- Let the pasta salad chill in the fridge for several hours up to a day in advance to allow the flavors to mingle.
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- Always taste and adjust seasoning as necessary!
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- To make this recipe gluten-free, use your favorite gluten-free pasta.
Nutrition
Calories: 356kcal | Carbohydrates: 47g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 335mg | Potassium: 148mg | Fiber: 5g | Sugar: 2g