Pepperoncini Pasta Salad Recipe

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Pepperoncini Pasta Salad Recipe

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"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Pepperoni Pasta Salad in Light & Tasty February/March 2004, p45

Nutritional Facts

3/4 cup: 184 calories, 10g fat (1g saturated fat), 0 cholesterol, 936mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

  • 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
  1. 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. Yield: 6 servings.
Originally published as Pepperoni Pasta Salad in Light & Tasty February/March 2004, p45

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