Pepperoni and Pepperoncini Pasta Salad

Course Side

Cuisine American

Keyword ditalini pasta salad, pepperoncini pasta salad, pepperoni pasta salad

Prep Time 10

Cook Time 20

Servings

Calories 318kcal

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

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.

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.