Pepperoncini Pasta Salad Recipes

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PEPPERONI PASTA SALAD



Pepperoni Pasta Salad image

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

2 cups uncooked tricolor spiral pasta
1 cup cubed cheddar cheese
1 cup coarsely chopped cucumber
1 small tomato, chopped
2 green onions, chopped
28 pepperoni slices
1/2 cup zesty Italian salad dressing

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



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

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.

PASTA WITH PEPPERONCINI PEPPERS SAUCE RECIPE



Pasta With Pepperoncini Peppers Sauce Recipe image

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

8 oz spaghetti
6 stripes bacon (chopped)
1 onion (small)
2 cloves garlic
32 oz peeled whole canned tomatoes
4 tbsp Deli-Sliced Mezzetta Peperoncini ((+ more for topping))
1/4 cup pitted Kalamata olives, chopped
2 tbsp grated Parmesan (optional)
fresh basil (optional)
salt + pepper to taste

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



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

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

QUICK AND EASY PASTA SALAD



Quick and Easy Pasta Salad image

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

1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions (5 to 6)
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) halved mixed olives
1 cup (2 ounces) grated parmesan cheese or hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
1/3 cup red wine vinegar, white wine vinegar or champagne vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar, optional
1/2 cup extra-virgin olive oil

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



Tortellini Pepperoncini Salad image

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

1 (9 ounce) package refrigerated cheese tortellini
2 cups grape tomatoes, halved
2 cups fresh spinach leaves, coarsely chopped
1/2 cup pepperoncini pepper, chopped
6 tablespoons fresh parmesan cheese, shredded
1/4 cup fresh basil, chopped
1 (16 ounce) can navy beans, rinsed and drained well
2 tablespoons green onions, thinly sliced
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil

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



Pepperoncini Pasta image

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

2 cups linguine or 2 cups pasta, of choice
1/4 cup olive oil
1 large ripe tomatoes, chopped
1 garlic clove, chopped fine
2 tablespoons fresh basil leaves, chopped fine
1/2 cup chopped pepperoncini peppers or 1/2 cup pepper rings
1/2 teaspoon pepperoncini pepper juice, from pepper jar that peppers were in. (optional)

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



Pepperoncini Salad Dressing image

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

1/4 cup extra-virgin olive oil
3 tablespoons finely chopped pepperoncini plus 3 tablespoons brine
1 tablespoon chopped fresh dill
1 teaspoon grated lemon zest
Pepperoncini brine
Coarse salt and ground pepper

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

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