Zesty, Tangy & Boldly Flavorful
This Italian pasta salad with pepperoncini is bright, zesty, and packed with bold Mediterranean flavor. The tangy kick from sliced pepperoncini peppers takes this classic pasta salad to the next level, perfectly balancing the savory beef salami, creamy mozzarella, and crisp fresh veggies. It’s a quick, make-ahead dish that’s perfect for potlucks, BBQs, meal prep, or busy weeknight dinners. Ready in under 30 minutes, this vibrant salad only gets better as it chills — making it a stress-free crowd favorite you’ll come back to again and again!
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6 servings
📝 Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1 cup beef salami, sliced into strips
- 1/2 cup black olives, sliced
- 1 cup mozzarella pearls
- 1/2 cup sliced pepperoncini peppers (plus 1 tbsp brine)
- 1/4 cup chopped fresh parsley
Zesty Italian Dressing
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp pepperoncini brine
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot
- Colander
- Sharp knife
- Cutting board
- Large mixing bowl
- Measuring cups & spoons
- Whisk
- Wooden spoon or spatula
👩🍳 Step-by-Step Instructions
1️⃣ Cook the pasta.
Bring a large pot of salted water to a rolling boil. Cook rotini until al dente (about 8–10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta completely.
2️⃣ Prep the mix-ins.
While the pasta cooks, halve tomatoes, dice cucumber into small even cubes, finely chop red onion, and slice pepperoncini into thin rings.
3️⃣ Whisk the dressing.
In a small bowl, whisk olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper until smooth and slightly emulsified.
4️⃣ Combine everything.
In a large bowl, add cooled pasta, tomatoes, cucumber, red onion, beef salami, olives, mozzarella, pepperoncini, and parsley.
5️⃣ Toss & chill.
Pour dressing over the salad and toss until evenly coated. The salad should look glossy and well mixed 🥗✨
Refrigerate for at least 30 minutes to let flavors meld beautifully.
6️⃣ Final touch.
Give it one more toss before serving and taste for seasoning. Add extra pepperoncini if you love that tangy kick 🌶️
💡 Pro Tips
- Flavor boost: Add 2–3 tablespoons of extra pepperoncini brine if you love bold tang.
- Make ahead: Best served after chilling 2–4 hours.
- Storage: Keep in an airtight container up to 4 days. Stir and refresh with a drizzle of olive oil before serving.
- Protein swap: Grilled chicken or chickpeas work great if you want a lighter option.
🌿 Variations
- Creamy Version: Stir 2 tablespoons mayo into the dressing for a creamy twist.
- Mediterranean Style: Add feta cheese and roasted red peppers.
- Extra Crunch: Toss in diced bell peppers or celery.
- Spicy Kick: Add crushed red pepper flakes or hot cherry peppers.
❓ FAQ
Can I make this a day ahead?
Yes! It tastes even better the next day.
What pasta shape works best?
Rotini, penne, or farfalle hold dressing beautifully.
Are pepperoncini very spicy?
No, they’re mildly tangy with gentle heat — more bright than spicy.
Can I use bottled dressing instead?
Yes, use about 3/4 cup of your favorite Italian dressing and add pepperoncini brine for extra flavor.