PEPPERONI PASTA SALAD
Bottled Italian dressing and pepperoni add zip to this colorful combination shared by Shannon Lommen. Serve it right away or assemble it ahead of time. "The longer this salad chills the better," says the Kaysville, Utah cook.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI
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
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.
PASTA WITH PEPPERONCINI PEPPERS SAUCE RECIPE
Pasta With Pepperoncini Peppers Sauce Recipe - light, flavorful and delicious, tangy homemade pasta sauce, made with tomatoes, bacon and pepperoncini peppers, served with spaghetti.
Provided by Lyubomira
Categories Main
Time 30m
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium heat for 5 minutes, stirring frequently, until cooked, but not too crispy.
- Add onion and garlic and cook for 2 minutes, stirring frequently to prevent burning.
- Add tomatoes and Mezzetta Peperoncini, continue cooking for 10 minutes, stirring frequently, until the tomatoes are cooked and liquid has almost evaporated. Season with salt and pepper.
- In the mean time cook pasta following the directions on the package.
- Add olives to the sauce.
- Add pasta to the pan with sauce and toss to combine.
- Serve, topped with fresh basil, parmesan and more Mezzetta peperoncini.
Nutrition Facts : Calories 295 kcal, Carbohydrate 55 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 510 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
PEPPERONCINI PASTA SALAD
"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
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
QUICK AND EASY PASTA SALAD
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Salad
Time 20m
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g
TORTELLINI PEPPERONCINI SALAD
This is a cooking light recipe. I made this salad this weekend and it was so yummy and fresh! I added the green onions and figured the points as 4 points per 1 cup serving (serves 7).
Provided by ChefDarlingNikki
Categories Beans
Time 30m
Yield 7 1 cup, 7 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice and oil to tomato mixture; toss gently. Serve immediately or refrigerate overnight.
Nutrition Facts : Calories 153.9, Fat 5, SaturatedFat 1.4, Cholesterol 4.6, Sodium 358.9, Carbohydrate 20.4, Fiber 7.7, Sugar 0.8, Protein 8.1
PEPPERONCINI PASTA
A quick and inexpensive pasta dish. I have never made it for anyone else so it could just be my taste but I think it has a good flavor to it. If you dont have the pepperchinis (they come in a jar)then you can always sub with the pepper rings; hot or mild. (they also come in a jar) The amount of heat/flavor you want will determine the amount of peppers you use. I used 1/2cup. I never salt this dish as the peppers give it enough.
Provided by jennifer in new jer
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- cook pasta according to directions on box.
- in a separate saute pan; heat all other ingredients until very warm; not wilted.
- drain pasta and toss with sauteed mixture.
- if pressed for time/space you can just toss pasta with other ingredients without warming the pepper mixture; the heat from the noodles will warm them up.
- serve with good bread.
Nutrition Facts : Calories 265.1, Fat 27.2, SaturatedFat 3.8, Sodium 404.3, Carbohydrate 5.9, Fiber 1.7, Sugar 3.5, Protein 1.3
PEPPERONCINI SALAD DRESSING
Slightly spicy pepperoncini gives this conventional salad dressing extra bite.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 6
Steps:
- In a small jar, combine olive oil, pepperoncini and brine, dill, and lemon zest. Season with salt and pepper, seal, and shake vigorously until combined.
Nutrition Facts : Calories 122 g, Fat 14 g, SaturatedFat 2 g
More about "pepperoncini pasta salad recipes"
PEPPERONI COLD PASTA SALAD - JULIE'S EATS & TREATS
From julieseatsandtreats.com
Ratings 9Calories 330 per servingCategory Salad, Side Dish
- Cook pasta according to package directions for al dente. Drain and rinse under cold water until pasta is cool.
- Meanwhile, combine cheeses, pepperoni, tomatoes, bell pepper, olives, onion, pepperoncini, and salad dressing in a large bowl.
- When pasta is cool drain well and add to bowl with pepperoni and vegetables. Toss to combine. Refrigerate covered for a minimum of 1 hour but up to 24 hours.
QUICK SUMMER TUNA PASTA SALAD RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (6)Category DinnerServings 4Total Time 20 mins
- DRESSING: Add all the ingredients for the dressing in a mason jar, screw on the cap and shake until the ingredients are well combined. Start with 1 teaspoon of sugar, taste and adjust as desired with additional sugar, salt, and pepper.
- SALAD: Add all the ingredients for the salad in a large bowl if you plan on serving all of it right away. If not, I suggest combining everything but the arugula and tossing with the salad dressing. Add the arugula right before serving.
PASTA SALAD PEPPERONCINI - BIGOVEN
From bigoven.com
Reviews 1Servings 7Cuisine ItalianCategory Salad
GRILLED BROCCOLI & PEPPERONCINI PASTA SALAD WITH BASIL ...
From thefirstmess.com
5/5 (3)Total Time 45 minsCategory Main Course, Salad, Side DishCalories 420 per serving
- Make the dressing. In a sealable jar, combine the lemon juice, salt, pepper, oregano, nutritional yeast, water, agave nectar, Dijon, garlic, and olive oil. Secure the lid and shake the jar vigorously to combine. Check the dressing for seasoning and adjust if necessary. Set aside.
- Preheat your grill to high. In a medium bowl, toss the large broccoli florets with some olive oil, salt, and pepper. Once evenly coated, transfer florets to the grill and close the lid. Let the pieces char on one side for about 3 minutes. Carefully flip them over and let them char on the other side for another 2-3 minutes. Once the florets are evenly charred, transfer them back to the bowl and cover with a pot lid or dinner plate, allowing the broccoli to steam for 5 minutes.
- Roughly chop the grilled and steamed broccoli and add it to the bowl with the pasta. To the bowl, also add the chickpeas, red onion, olives, pepperoncini, basil, and the crumbled vegan cheese (if using). Season the pasta salad with lots of salt and pepper. Pour the lemony oregano dressing on top. Toss everything to combine. Grab a fork and have a taste to check for seasoning. Adjust if necessary, toss one more time, and serve!
- This grilled broccoli and pepperoncini pasta salad will keep in a sealed container in the fridge for up to 5 days. If you’re bringing it to a gathering and want to make ahead, I’d combine all of it except for the basil and vegan cheese. Toss those in at the last minute to keep everything looking vibrant!
ITALIAN PASTA SALAD (AMAZING COLD PASTA SALAD! ) - GONNA ...
From gonnawantseconds.com
5/5 (1)Total Time 27 minsCategory SaladCalories 508 per serving
- Place a large pot of water and 1 1/2 Tablespoon of salt over high heat and bring to a boil. Stir in penne and cook according to package instructions, to al dente. Drain the pasta well.
- Add the pasta, while still hot, to a large salad bowl. Pour dressing over pasta and toss well. Allow pasta to cool.
- When pasta has cooled to room temperature, stir in the next 8 ingredients (everything but the basil) and toss. Cover with plastic wrap and refrigerate 6 hours or overnight.
ITALIAN CHOPPED SALAD WITH SALAMI & PEPPERONCINI PEPPERS ...
From poshjournal.com
5/5 (3)Estimated Reading Time 2 mins
- In a mason jar, add avocado oil, apple cider vinegar, garlic, white sugar, salt, pepper, parmesan cheese, Italian seasoning. Close the lid and shake well. Refrigerate until its ready to use.
TORTELLINI PEPPERONCINI SALAD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (26)Calories 208 per serving
- While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.
GREEK PASTA SALAD - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 20 minsCategory Dinner, Lunch, Side DishCalories 237 per serving
- Cook the pasta until it is just past al dente, about 1-2 minutes longer. Then drain immediately and run under cold water or add ice to stop the pasta from cooking. If making ahead of time, toss it with a little oil before placing in the fridge.
- Whisk together the olive oil, red wine vinegar, pepperoncini liquid, Dijon mustard, and oregano to make the dressing.
- Toss together the cooked pasta, cucumbers, tomatoes, green pepper, red onion, pepperoncini, feta cheese, black olives, and dressing.
ARTICHOKE-PEPPERONCINI PASTA SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 7Calories 144 per servingTotal Time 30 mins
- Drain pasta and rinse with cold water; drain. Add pasta to salad mixture. Toss gently to coat. Let stand 10 minutes.
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