This Pepperoni and Pepperoncini Pasta Salad is the ultimate summer pasta salad. Ditalini pasta is tossed with salty pepperoni, tangy pepperoncini, crunchy celery, and crumbled feta, then coated in a creamy, zippy dressing made with pepperoncini juice and mayo.
It comes together in under 30 minutes and gets even better as it sits — making it the perfect make-ahead dish for cookouts, potlucks, or meal prep. If you want to add a bit more protein, serve it with this marinated grilled flank steak or grilled lemon basil chicken thighs.
Lunch Meal Prep
Great for Potlucks
Quick Look: Pepperoni and Pepperoncini Pasta Salad
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 20 minutes
- 🕖 Total Time: 30 minutes
- 🥣 Servings: 6 servings
- ⚡️ Calories: 318 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Boil pasta, slice other ingredients and toss together
- 🛒 Main Ingredients: pasta, pepperoni, pepperoncini peppers, celery, feta cheese and mayonnaise
- ⭐️ Difficulty: Easy! Throw it together ahead of time and serve chilled
Why You’ll Love This Recipe
- Big flavor, minimal effort. Everything gets tossed together in one bowl and the dressing takes about two minutes to whisk together.
- The dressing is next level. Using pepperoncini juice in the dressing is a game changer — it adds tang and brine that makes the whole salad pop.
- Great for making ahead. The flavors deepen as it sits, so this is one of those rare recipes that is actually better the next day.
- Crowd pleaser. It has all the flavors of an antipasto platter in pasta salad form — hard to say no to.
For another flavorful summer pasta salad, try this chicken caesar pasta salad.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make this delicious and tangy pasta salad. For a full list of ingredients, see the full recipe.
- Pasta (ditalini recommended) — ditalini is a great choice here because its small size catches the dressing in every bite; you could also use rotini or bowties.
- Pepperoncini peppers — tangy and mildly spicy, these are the heart of the salad; if you can only find whole pepperoncini, just slice them thin yourself.
- Pepperoni — cutting the pepperoni into ribbons rather than leaving them whole means you get a little bit in every forkful.
- Celery — adds a fresh crunch that balances out the richness of the mayo dressing and pepperoni.
- Feta cheese — salty and creamy, feta works perfectly here and holds up better than fresh mozzarella in a dressed salad.
- Green onion — adds a mild, fresh onion flavor without being overpowering.
- Pepperoncini juice — the secret ingredient in the dressing; don’t skip this, it is what makes the dressing taste like so much more than just mayo.
- Mayonnaise — the base of the dressing; it brings everything together and gives the salad a creamy coating.
- Dried dill and dried oregano — add an herby note that pairs beautifully with the feta and pepperoncini.
Want another tangy summer side dish? Try this quinoa chickpea salad with a lemon basil vinaigrette.
How to make This Pepperoni and pepperoncini pasta salad
Step 1: Cook the pasta in well-salted water according to package instructions. Drain and rinse with cold water until the pasta is fully cooled, then drain well and pour into a large mixing bowl.
Step 2: Add the pepperoncini, pepperoni, celery, feta, and green onion to the bowl with the pasta.
Step 3: In a separate small bowl or pitcher, whisk together the pepperoncini juice, mayonnaise, dried dill, and dried oregano until smooth.
Step 4: Pour the dressing over the pasta mixture and toss until everything is evenly coated. Serve immediately or refrigerate for at least 30 minutes before serving for the best flavor.
Mad’s Expert Tips for the Best Pepperoncini pasta salad
- Salt your pasta water generously. This is your only chance to season the pasta itself — under-seasoned pasta will make the whole salad taste flat even with a great dressing.
- Rinse the pasta with cold water. This stops the cooking and cools it down quickly so it doesn’t absorb all the dressing before you are ready to serve.
- Cut the pepperoni into ribbons, not circles. Folding or stacking the slices and cutting them into thin strips means you get a little pepperoni in every bite rather than a whole slice every few forkfuls.
For another flavorful summer pasta salad try this, peanut broccoli pasta salad.
Recipe FAQs
Can I make this ahead of time?
Yes, and it is actually better that way. Make it up to 24 hours in advance and store covered in the refrigerator. Give it a good toss before serving and add a little extra dressing if needed.
What pasta shape works best?
Ditalini is the top pick here, but rotini, bowties, or orecchiette all work well. Avoid long pasta like spaghetti or linguine — you want something that holds the dressing and mix-ins in every bite.
Can I add anything else to this salad?
Absolutely. Sliced black olives, roasted red peppers, or salami would all be great additions. You could also add some fresh parsley or swap the feta for fresh mozzarella if you prefer.
Storage
Stored in an airtight container in the fridge, this pasta salad keeps well for up to 3 days.
Other delicious pasta salad recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Pepperoni and Pepperoncini Pasta Salad
Ingredients
- 8 oz pasta – I like to use ditalini I like to use ditalini
- 1 cup deli cut pepperoncini pepper slices or full pepperoncini cut into thin slices
- 3 oz pepperoni cut into ribbons
- 1 cup celery thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup green onion thinly sliced
- ¼ cup peperoncini juice
- ¼ cup mayonnaise
- 1 tsp dried dill
- ½ tsp dried oregano
Instructions
- Cook pasta in salted water according to package instructions. Once done cooking, drain and rinse with cold water to cool, drain fully and then pour into a mixing bowl.
- Pour cut pepperoncini, pepperoni, celery, feta cheese and green onion into the bowl.
- In a separate small bowl or small pitcher whisk together the pepperoncini juice, mayonnaise, dried dill and dried oregano.
- Pour the mayo mixture into the bowl and toss to combine everything. Serve immediately or place in the refrigerator to chill before serving.
Recipe Notes
- Pasta swap: Ditalini is recommended but rotini, bowties, or orecchiette all work well. Avoid long pasta shapes — you want something that holds the dressing and mix-ins in every bite.
- Make it ahead: This salad gets better as it sits. Make it up to 24 hours in advance and store covered in the fridge. Before serving, give it a toss and add a splash of pepperoncini juice or an extra spoonful of mayo if it looks dry.
- Pepperoni swap: Salami works great in place of pepperoni if that is what you have on hand.
- Feta swap: Fresh mozzarella can be used instead of feta for a milder, creamier result — just know it will not hold up quite as long in the fridge.
- Add-ins: Sliced black olives, roasted red peppers, or fresh parsley are all great additions if you want to bulk it up.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply