Loaded Italian Pasta Salad with Pepperoncini
A deeply savory, deli-style pasta salad that eats like a complete meal, anchored by the tangy bite of sliced pepperoncini. Tossing the warm noodles with the vinaigrette allows them to absorb the dressing like a sponge, ensuring every bite is intensely flavorful before the rotisserie chicken, salami, mozzarella, and crisp vegetables even hit the bowl.
- Total Time45 to 50 minutes (plus optional chilling)
- Yield8 servings 1x
Ingredients
Scale
Pepperoncini Vinaigrette
- ⅓ cup extra-virgin olive oil (80 ml)
- 3 tablespoons red wine vinegar (45 ml)
- 1 tablespoon Dijon mustard (15 g)
- 1 tablespoon pepperoncini brine (15 ml) (from the jar of sliced peppers)
- 1 large garlic clove, grated or finely minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Pasta Salad
- 1 lb rotini or fusilli pasta (454 g)
- 2 cups shredded rotisserie chicken (about 10 oz / 280 g)
- 8 oz fresh mozzarella pearls (225 g), drained
- 6 oz Genoa salami (170 g), cut into bite-sized quarters
- 1 pint cherry or grape tomatoes (about 10 oz / 280 g), halved
- 1 small English cucumber (about 8 oz / 225 g), diced
- ⅓ cup pitted Kalamata olives (55 g), halved
- ⅓ cup jarred sliced pepperoncini (40 g), roughly chopped
- ½ small red onion (about 2 oz / 55 g), finely diced
Instructions
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Add the rotini and cook according to the package directions until al dente (typically 8 to 10 minutes). Drain the pasta well, but do not rinse it.
- Whisk the vinaigrette: While the pasta boils, combine the olive oil, red wine vinegar, Dijon mustard, pepperoncini brine, garlic, oregano, salt, and black pepper in a large mixing bowl. Whisk vigorously until the dressing is smooth, creamy, and fully emulsified.
- Marinate the warm pasta: Transfer the drained, warm pasta directly into the mixing bowl with the vinaigrette. Toss thoroughly to coat. Let the pasta sit at room temperature for 15 to 20 minutes to absorb the dressing and cool down.
- Assemble and toss: Once the pasta has cooled, add the shredded chicken, mozzarella pearls, salami, tomatoes, cucumber, Kalamata olives, pepperoncini, and red onion to the bowl. Toss gently but thoroughly until all the ingredients are evenly distributed.
- Chill and serve: Serve immediately, or for best results, cover the bowl tightly and refrigerate for at least 1 hour (optional, not included in total time) to let the flavors fully marry.
Notes
- Why it works: Tossing the pasta with the vinaigrette while it is still warm is the secret to a great pasta salad. Hot starches absorb liquids rapidly, pulling the seasoned oil and vinegar into the noodle rather than just letting it slick off the surface in the fridge.
- Emulsification tip: The Dijon mustard is not just for flavor; it acts as an emulsifier, binding the oil and vinegar together so the dressing doesn’t separate and pool greasily at the bottom of your serving bowl.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. If the salad seems slightly dry on day three or four, revive it with a small splash of olive oil and an extra spoonful of pepperoncini brine.
Nutrition (per serving — estimates)
Calories: 540 | Total Carbs: 48g (Fiber: 3g, Sugar: 4g) | Fat: 26g (Saturated: 7g) | Protein: 28g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Cooling Time: 15 to 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Tossed
- Cuisine: American Italian
Nutrition
- Serving Size: About 2 cups
- Calories: 540
- Sugar: 4g
- Fat: 26g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g