Description
The pasta is cooked to perfection and then combined with a medley of cherry tomatoes, cucumbers, bell peppers, onions, and pepperoncini. To add a creamy and tangy kick, the salad is tossed in a spicy sauce that will leave your taste buds craving more. This pasta salad is sure to become a go-to dish for any cookout or gathering.
Ingredients
Scale
- 16 oz of pasta (I used Barilla shaped ROTINI)
- 1 cup cherry tomatoes
- 1/4 cup pepperoncinis
- 1 cup mixed bell peppers
- 1/2 large red onions
- 50 oz of protein (I used pepperoni)
- 8 sun-dried tomatoes
- 1 large English cucumber
- 1 1/2 cup choice of cheese (I used sharp cheddar and pepper jack)
- 1/2 cup parmesan cheese
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup Italian dressing (I used Olive Garden)
- 1 tbsp dijon mustard
- 1 tbsp honey
- 2 tbsp pepperoncini juice
- 1/2 of a lime
- 1–2 tbsp Twenty2chilioil
- 1/2 tsp salt and pepper to taste
Instructions
Instructions:
- Cook choice of pasta till al dente in salted water. Drain pasta, let it cool down by fluffing the pasta.
- Mix together mayo, Italian dressing, dijon mustard, honey, pepperoncini juice, squeeze of a lime, chili oil, and salt and pepper. Mix well and set aside.
- Prep the vegetables, chopping it into bite sized pieces, slice sun-dried tomatoes into small piece, and roughly chop pepperonis.
- In a large bowl, add cooled pasta, vegetables, and pour over the dressing. Give everything a good mix. Cover and place in the fridge for at least 2 hours or overnight for best results.
Notes
Tools I Used
- Lime juicer
- Fullstar Vegetable Chopper
- Measuring Cup
- Large chef serving basting spoon
- Prep Time: 20 min
- Cook Time: 7-10 min
- Category: pasta salad, side
- Method: stove
- Cuisine: American
Keywords: spicy, pasta salad, summertime, lunch