Cold Antipasto Pasta Salad with Pepperoncini Peppers
Jump start your next picnic or potluck with this Italian-inspired pasta salad. It's like a cheese board but in salad form with tangy pepperoncini peppers, salty and savory cured meats, and sweet roasted peppers that all come together with chewy pasta and a seriously flavorful dressing for a truly show-stopping pasta salad.
Ingredients
To make the antipasto pasta salad
- 1 lb curly pasta
- 12 ounce jar pepperoncini (reserve 2 tablespoons of liquid)
- 12 ounce jar marinated artichoke hearts (drained and cut into quarters)
- 12 ounce jar roasted red peppers (drained, patted dry and chopped)
- 16 ounces pepperoni (sopressatta, salami, and a mixture of cured meat)
- 4 ounces provolone (shredded, 1 cup)
- 1 cup fresh basil leaves (chopped)
To make the dressing:
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 3 tablespoons mayonnaise
- 2 tablespoons reserved pepperoncini liquid
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Cook pasta in salted water per package instructions until al dante. Drain and return to the pot.
- Whisk together the vinegar, oil, mayonnaise, 2 tablespoons of pepperoncini liquid, garlic, red pepper flakes and ½ teaspoon salt and ½ teaspoon pepper. Pour over hot pasta and mix until coated.
- Spread the coated pasta onto a rimmed baking sheet to cool to room temperature.
- Place the cured meat on a paper towel, cover with another paper towel and microwave on high for 20 seconds. Remove and pat the oil off the meat. Cut into 2 inch strips.
- Once the pasta has cooled, add the meat, peppers, artichokes, drained pepperoncini, provolone and basil and mix to combine. Serve at room temperature or cold.
Barbara's Notes + Tips
- Only cook the pasta just until al dente, following the package instructions. Overcooking can result in pasta that is too soft and will fall apart as it absorbs the dressing.
- Microwaving the meat to get extra grease out helps this salad be a little bit lighter. It also helps the salad stay fresh longer and makes it better for serving cold from the fridge.
- Make sure to thoroughly drain any canned or jarred ingredients before you add them to the salad. This will keep the pasta from getting too mushy and the salad as a whole from being too watery.
Nutrition
Calories: 746kcal | Carbohydrates: 50g | Protein: 24g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1787mg | Potassium: 494mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 65mg | Calcium: 171mg | Iron: 3mg
