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This crowd-pleasing Pepperoncini Pasta Salad is herby, tangy, and full of flavor! Perfect for summer picnics, potlucks, backyard BBQs, or packed into lunchboxes for school or work. It’s quick and easy to make in under 30 minutes.
This easy Pepperoncini Pasta Salad has it all! Texture and flavor, quick and easy, nutritious and delicious, and customizable.
It’s one of my go-to side dishes and I hope it will be come yours, too!
Ingredients you need
Ingredient notes and substitutions
- Pasta ~ I used rotini pasta, also called fusilli, for this vegan pasta salad. Any medium shape pasta would work, like penne, farfalle, medium shells, gemelli, etc.
Gluten-free pasta will work just as well.
- Peppers ~ I used a yellow bell pepper for this photos, but a red bell pepper or orange bell pepper would work just as well. I don’t love green bell peppers for pasta salads as they aren’t quite as sweet and tend on the bitter side when eaten raw.
- Pepperoncini ~ I buy sliced pepperoncini peppers in a jar. If you buy them whole, you’ll have to slice them. Slice them into thin rings or strips, whichever you prefer.
- Other veggies ~ Diced red onion, halved grape tomatoes (or cherry tomatoes), and sliced cucumber round out the vegetables in this pasta salad. Green onion would be a tasty alternative to red onion if that’s what you have.
Other vegetable options: sliced zucchini, chopped broccoli, chopped artichokes or shredded carrots would all be yummy additions or substitutions.
- Herbs ~ This recipe calls for dried oregano and fresh chopped parsley. Fresh basil would be great, too.
- Dressing ~ The dressing is a homemade red wine vinaigrette. It has a strong punchy flavor with the addition of the brine from the jar of pepperoncini.
In my opinion, the pepperoncini brine is what takes this pasta salad from good to great! While it might seem like a strong ingredient on its own, once it’s mixed with the other ingredients, it’s the perfect flavor. I do not suggest leaving it out.
This recipe makes a little over a cup of vinaigrette. It might seem like a lot, but you need it all to keep the pasta salad from drying out. Don’t skimp on the dressing!
If you prefer a creamier dressing for your pasta salad recipes, you will love this Vegan Macaroni Salad, Creamy Balsamic Pasta Salad, or Southwest Black Bean Pasta Salad!
- Extras ~ Sometimes I’ll throw in some cubes of vegan feta if I happen to have it, but it’s an optional ingredient. Vegan parmesan cheese or nutritional yeast may also be added for a cheesy component.
Black olives are often found in Italian pasta salads like this one. If you like them, feel free to add them.
Arugula or baby spinach would be a great addition to this dish, as well.
Feel free to add some chickpeas, diced baked tofu, or vegan pepperoni for some added protein.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Cook the pasta in well-salted water until just past the al dente stage. Drain it well then return it to the pot, drizzle with olive oil, and stir well to coat. Set aside to cool slightly, stirring occasionally to prevent clumping.
- Step 2: Whisk the vinaigrette ingredients in a bowl. Set aside.
- Step 3: Add the chopped veggies, dried oregano, and fresh parsley to a large mixing bowl.
- Step 4: Once the pasta is cool to the touch add it to the large bowl with the veggies.
- Step 5: Add the vinaigrette and toss everything well to combine.
Serving suggestions
While this Pepperoncini Pasta Salad could absolutely be a meal on its own, it’s typically served as a side dish. Here are some tasty ways to serve it…
Or simply pour a glass of sparkling lemonade or your favorite chilled white wine and enjoy a bowl of pasta salad for a light dinner on your patio. Ahhh.
Storage and freezing
Make ahead: This Pepperoncini Pasta Salad is perfect for meal prep. It just gets better as it sits as the pasta and veggies soak up the homemade dressing. Make it a day in advance and store it in the fridge in an airtight container until ready to serve. Toss well before serving to redistribute the dressing throughout.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer: I do not recommend freezing this pasta salad.
Pro tips and tricks
- Cook the pasta in well-salted water!
- Cook the pasta just past the al dente stage. You want it tender and cooked through, but not overcooked and mushy.
- Drain the pasta well and then drizzle it in a bit of olive oil so it doesn’t stick together. Set aside to cool for about 15 minutes, stirring occasionally to prevent clumping.
- Once the pasta is cool to the touch, but not completely cold, toss it with the vinaigrette.
- Let the pasta salad chill in the fridge for several hours up to a day in advance to allow the flavors to mingle.
- Always taste and adjust seasoning as necessary!
- To make this recipe gluten-free, use your favorite gluten-free pasta.
FAQs
This seems to be a controversial topic. Personally, I do not recommend rinsing the pasta. Instead, drain it well, then drizzle some olive oil over the past and mix well. Stir occasionally to prevent clumping while it cools down a bit. Once the pasta is cool to the touch toss it in the pasta salad dressing.
Let the pasta cool down a bit, about 15 minutes, but not until it’s completely cold. You want the pasta to absorb some of the dressing for maximum flavor, but not so much that it dries out. Once the pasta is cool to the touch, it’s good to go for dressing.
More BBQ side dishes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
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Instructions
Cook the pasta in well-salted water until just past the al dente stage. You want the pasta tender and cooked through, but not over-cooked and mushy. Remove from the heat and drain the pasta well. Transfer it back to the pot, drizzle with olive oil, and stir to coat. Set aside to cool slightly, about 15 minutes, stirring occasionally to prevent clumping.
Meanwhile, to a large mixing bowl, add the diced bell pepper, sliced cucumber, halved grape tomatoes, diced red onion, sliced pepperoncini, chopped parsley, dried oregano, and vegan feta cheese, if using. Set aside.
In a small bowl whisk together all of the vinaigrette ingredients. Alternately, you can add the ingredients to a jar with a tight lid and shake vigorously until well combined. Set aside.
Once the cooked pasta is cool to the touch add it to the bowl with the chopped vegetables. Pour the vinaigrette over everything. Toss well to combine.
Transfer to the fridge in an airtight bowl to chill until ready to serve.
Notes
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- Cook the pasta in well-salted water!
-
- Cook the pasta just past the al dente stage. You want it tender and cooked through, but not overcooked and mushy.
-
- Drain the pasta well and then drizzle it in a bit of olive oil so it doesn’t stick together. Set aside to cool for about 15 minutes, stirring occasionally to prevent clumping.
-
- Once the pasta is cool to the touch, but not completely cold, toss it with the vinaigrette.
-
- Let the pasta salad chill in the fridge for several hours up to a day in advance to allow the flavors to mingle.
-
- Always taste and adjust seasoning as necessary!
-
- To make this recipe gluten-free, use your favorite gluten-free pasta.
Nutrition
Calories: 356kcal | Carbohydrates: 47g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 335mg | Potassium: 148mg | Fiber: 5g | Sugar: 2g
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
