Pepperoncini Pasta Salad Recipe

I absolutely love this recipe because it’s the perfect combination of vibrant and fresh ingredients that screams summer in every bite. The tangy kick from the pepperoncini and the creamy feta create a flavor bomb that keeps me coming back for more, making it my go-to dish for impressing friends at potlucks or just treating myself to a delightful meal.

My Pepperoncini Pasta Salad sings with the bright interplay of flavors. 12 ounces of pasta provide the base.

The salad contains 1 cup of sliced pepperoncini peppers, bringing a tangy kick. There are 1 cup of fresh, sweet cherry tomatoes adding to the medley.

The addition of 1/2 cup of olives and 1 cup of feta creates an amazing balance of flavors and textures. The salad contains a simple dressing of olive oil, red wine vinegar, and oregano, making it sing as much as it pleases the eye.

Ingredients

• Pasta: A hearty base, rich in carbohydrates, provides energy.
• Pepperoncini Peppers: Add tang and spice; rich in vitamin C.
• Cherry Tomatoes: Sweet and juicy; loaded with antioxidants.
• Red Onion: Offers a sharp bite; contains sulfur compounds for heart health.
• Feta Cheese: Creamy and tangy; a good source of calcium and protein.
• Olive Oil: Heart-healthy fat; rich in antioxidants and vitamin E.
• Parsley: Fresh flavor; high in vitamins K and C.

Ingredient Quantities

• 12 ounces pasta (such as rotini or penne)
• 1 cup sliced pepperoncini peppers
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 cup cucumber, diced
• 1/2 cup black olives, sliced
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions

1. Prepare the pasta according to the package directions, cooking until it is al dente. Drain the pasta and cool it by rinsing under cold running water.

2. In a large mixing bowl, mix together the pasta (which should be cooled first), the sliced pepperoncini (which should be cut into round shapes), the halved cherry tomatoes (which should be cut at the equator), and the thinly sliced red onion (which should be cut pole-to-pole both ways, then thinly slice). Then, fold in the diced cucumber and the sliced black olives.

3. Combine the pasta mixture with the crumbled feta cheese by gently tossing them together.

4. In a small bowl, combine the olive oil, red wine vinegar, and dried oregano. Whisk them together until the dressing is emulsified.

5. Make sure to coat all ingredients evenly when pouring the dressing over the pasta salad.

6. Dress the salad to your taste with salt and pepper, then give it another good toss to guarantee that the dressing is evenly distributed.

7. Incorporate the chopped fresh parsley into the salad.

8. Salad should be covered with a lid or plastic wrap and kept in the refrigerator for at least half an hour. This gives the flavors a chance to meld.

9. Prior to serving, ensure the salad has been tossed one last time to make sure the dressing is distributed throughout the salad.

10. Serve this as a refreshing side dish or enjoy it as a cold main course. It makes a great light meal.

Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Small bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Serving spoon
11. Plastic wrap or lid for bowl

FAQ

• Q: Can I make the Pepperoncini Pasta Salad ahead of time?A: Yes, you can make this salad a day in advance. Store it in the refrigerator, and add the fresh parsley right before serving, for the best taste.
• Q: What type of pasta works best for this salad?Pasta in the shape of rotini or penne is ideal because it holds the dressing and ingredients well, making every bite flavorful.
• Q: Can I substitute pepperoncini peppers with a different type of pepper?A: Yes, if you don’t have pepperoncini, banana peppers can be used instead. They have the same tangy flavor and texture. They are a substitute. They are a pepper.
• Q: Is there a way to make this salad vegan?A: To make it vegan, substitute the feta cheese for a vegan cheese alternative or leave it out completely. The salad will still be delicious without it.
• Q: What is the best way to store leftovers?A: Refrigerate uneaten food in an unbreathable container that seals the food away from the air. Otherwise, in a few hours, the food’s surface will dry out and the flavor will be lost. Container quality makes a huge difference in flavor retention. Almost all popular kitchen containers are bad at this unless the food is at a safe, room-temperature level—below 140°F.
• Q: How can I adjust the level of spiciness?A: To reduce the heat, use fewer pepperoncini peppers. If you want more spice, use more pepperoncini. You could also add some crushed red pepper or other hot peppers.

Substitutions and Variations

Noodles: Substitute whole wheat noodles or gluten-free noodles for a different texture or dietary preference.
Goat cheese or diced mozzarella can be used for a different flavor profile than that of feta cheese.
Kalamata olives or green olives can be used in place of black olives to alter the taste and appearance of a dish.
Red Onion: Replace with shallots or green onions for a milder onion taste.
Substitute pepperoncini with banana peppers or mild pickled jalapeños for a different heat and tang.

Pro Tips

1. Pasta Cooking Tip: When cooking the pasta, add a generous amount of salt to the boiling water. This is your only chance to season the pasta itself, enhancing the overall flavor of the salad.