Best Pepperoncini Pasta Salad Recipes

SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI

Spicy Italian Pasta Salad with Ham and Pepperoncini image

Crushed red pepper and pepperoncini add a little heat to this pasta salad with ham and an easy vinaigrette.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1/8 teaspoon crushed red pepper flakes
1 small minced shallot
8 ounces dried gemelli pasta
4 ounces ham, cut into thin matchsticks
1 cup halved grape tomatoes
1/2 cup thinly sliced celery
1/2 cup torn fresh basil leaves
1/2 cup stemmed, chopped pepperoncini
1 tablespoon chopped fresh oregano

Steps:

Bring a large pot of salted water to a boil.
Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PEPPERONCINI PASTA SALAD

Pepperoncini Pasta Salad image

"My family comes from a very hop part of Italy, so chilled pasta salads are always a big hit," notes Rosemary Morgan, Pacifica, California. "To top off this light meal, I suggest taking a walk after dinner with your loved ones." Pepperoncini gives the dish zip, and olive oil dressing add Mediterranean flavor.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups cooked small shell pasta
1 cup halved cherry tomatoes
1 cup whole pitted ripe olives
1 cup pepperoncini, thinly sliced
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours.

Nutrition Facts : Calories 184 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 936mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges