A refreshing and zesty dish that’s perfect for summer gatherings, bursting with Mediterranean flavors. This vibrant salad is visually appealing and makes a great light lunch or side dish.
Ingredients
Scale:
12 ounces of rotini or fusilli pasta
Water for boiling
1 teaspoon salt
1 cup pepperoncini peppers, sliced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, diced
¾ cup black olives, sliced
1 cup mozzarella balls, halved
¼ cup fresh basil leaves, chopped
½ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
Instructions
Start by cooking the pasta. In a large pot, bring water to a boil. Add the salt and then the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
Once cooked, drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
While the pasta is cooling, prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic, and season with salt and pepper.
In a large mixing bowl, combine the cooled pasta, sliced pepperoncini, cherry tomatoes, cucumber, red onion, black olives, mozzarella, and fresh basil. Stir gently.
Pour the dressing over the salad mixture and toss gently to combine.
Cover the salad and refrigerate for at least 30 minutes before serving.
Serve chilled or at room temperature. Enjoy your Pepperoncini Pasta Salad!
