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–+ servings

Potluck Pasta Salad

This is the best potluck pasta salad, with ditalini, pepperoni, provolone, bell pepper, pepperoncini, cucumber, and red onion tossed in a classic red wine vinaigrette. It’s easy to prepare, packed with flavor, and serves a crowd.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dinner, Pasta, Salad, Side Dish
Cuisine: American
Calories: 237
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 pound ditalini pasta
  • 6 ounces thick sliced pepperoni, diced in 1/4 -1/2 -inch pieces
  • 8 ounces provolone cheese, diced in 1/4 -1/2 -inch pieces
  • 1/2 cup finely chopped red onion
  • 1 cucumber, seeded and diced in 1/4 -1/2 -inch pieces
  • 1/2 cup finely chopped pepperoncini peppers
  • 1 red bell pepper, seeded and diced in 1/4 -1/2 -inch pieces
  • 1 3.8-ounce can sliced black olives, drained
  • 1/4 cup finely chopped italian parsley
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tablespoons pepperoncini brine
  • 1 large clove garlic, grated
  • 1 Tablespoon dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated parmesan cheese

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente according to package directions. Drain, rinse and set aside.
  2. For salad, add pasta, pepperoni, provolone, red onion, cucumber, pepperoncini, red bell pepper, black olives, and parsley to a large bowl.
  3. For dressing, combine olive oil, wine vinegar, pepperoncini brine, garlic, Dijon mustard, salt, black pepper, oregano, and Parmesan in a jar or bowl, and mix until well blended.
  4. Pour dressing over pasta mixture and toss well to coat. Cover and refrigerate until ready to serve.

Nutrition

Calories: 237kcalCarbohydrates: 13gProtein: 8gFat: 17gSaturated Fat: 6gCholesterol: 21mgSodium: 643mgFiber: 1gSugar: 2g

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