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Spicy Italian Pasta Salad

This antipasto-inspired pasta salad is the ultimate summer side dish! Fresh mozzarella, peperoncini, and olives give it that bold antipasto flare, while Calabrian chilis amp up the spice. Balance all the kick with lots of crunchy veggies, fresh herbs, and a light and bright Italian vinaigrette. Best served cold as a refreshing picnic side (or easy lunch). Make-ahead friendly!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Calories: 380 kcal
Course: Side Dish
Cuisine: Italian-American Fussion

Ingredients

Pasta Salad
  • 12 oz orecchiette pasta (cooked al dente, rinsed with water)
  • 1/4 cup peperoncini (sliced)
  • pitted green olives (or Kalamata olives, halved (1/2 cup))
  • 8 oz Mozzarella pearls (if larger balls slice in half or quarter)
  • 1 shallot (chopped)
  • 6 oz Spicy soppressata salami (thinly sliced, then quartered)
  • 6 oz Baby tomatoes (halved (1 1/4 cups))
  • 1/2 European Cucumber (diced (about 1 1/4 cup))
  • 1 tbsp Calabrian chile sauce
  • Jar of roasted red bell peppers (roughly chopped 1/2 cup)
  • Small handful Basil (chopped chiffonade style (thin ribbons))
  • 2 tbsp chopped parsley
Italian Dressing
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp dried oregano
  • 2 garlic cloves (grated)
  • 3/4 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions

    Cup of Yum
  1. In a pot of salted water, bring to a boil. Boil pasta al dente, according to package instructions. Be careful not to overcook the pasta. Drain the pasta and rinse with cold water.
  2. While the pasta cooks, make the Italian dressing. In a jar or bowl add: 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1/2 tsp dried oregano, grated garlic clove, 3/4 tsp kosher salt, 1/2 tsp black pepper. Close the jar and shake for a minute until fully combined (or whisk in bowl). Set aside.
  3. Place cooked pasta in a large bowl. Add in the Pepperoncinis, green olives, mozzarella pearls, shallots, baby tomatoes, soppressata, cucumbers, red bell pepper, Calabrian chiles, parsley, and basil.
  4. Pour the Italian dressing over the top of the pasta salad (separation is normal, give it a quick mix right before). Toss until all ingredients are mixed and dressed evenly.
  5. Serve right away or refrigerate for later use. If refrigerating, re-toss before serving. Enjoy!

Notes

  • Bell peppers: you can use roasted red peppers in a jar or you can use a fresh bell pepper for added texture
  • If you cannot find Calabrian chile sauce, you can substitute 1 tsp crushed red pepper flakes
  • Ensure your pasta is cooked al dente, then rinsed. If pasta becomes overcooked, it will not hold up well in the pasta salad.
  • You can use the pasta shape of choice, avoid long pasta shapes.
  • Natural separation of the dressing will occur, re-whisk or shake up prior to dressing the salad
  • The best part about pasta salad is not needing to heat it up again! After storing in the refrigerator, mix it up with a spoon prior to enjoying again to redistribute the dressing.
  • This pasta salad can be easily adapted and you can add/remove 
  • Bell peppers: you can use roasted red peppers in a jar or you can use a fresh bell pepper for added texture
  • If you cannot find Calabrian chile sauce, you can substitute 1 tsp crushed red pepper flakes
  • Ensure your pasta is cooked al dente, then rinsed. If pasta becomes overcooked, it will not hold up well in the pasta salad.
  • You can use the pasta shape of choice, avoid long pasta shapes.
  • Natural separation of the dressing will occur, re-whisk or shake up prior to dressing the salad
  • The best part about pasta salad is not needing to heat it up again! After storing in the refrigerator, mix it up with a spoon prior to enjoying again to redistribute the dressing.
  • This pasta salad can be easily adapted and you can add/remove 

Nutrition Information

Serving 1 Calories 380kcal (19%) Fat -2g (-3%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 380

% Daily Value*

Serving 1
Calories 380kcal 19%
Fat -2g -3%

* Percent Daily Values are based on a 2,000 calorie diet.