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