Step 1: Cook the Pasta 🍝

Bring a large pot of generously salted water to a boil.

Add 12 ounces rotini or bowtie pasta.

Cook according to the package directions until al dente.

Avoid overcooking the pasta. Since it will be tossed with dressing and chilled, slightly firm pasta holds its shape and texture better.

Step 2: Drain and Cool

Drain the cooked pasta.

Rinse it briefly under cool water to stop the cooking process and remove some excess surface starch.

Allow the pasta to drain thoroughly.

Excess water can dilute the dressing, so give it enough time to drain before assembling the salad.

Step 3: Make the Pepperoncini Italian Dressing 🌶️

In a small bowl or measuring cup, combine:

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons pepperoncini brine
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, if using
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt

Whisk vigorously until the dressing looks well combined.

Taste and adjust the seasoning if necessary.

Step 4: Prepare the Antipasto Ingredients

While the pasta finishes cooling:

• Slice the pepperoncini.
• Chop the salami.
• Drain the mozzarella pearls or cube the mozzarella.
• Drain and chop the roasted red peppers.
• Slice the olives.
• Thinly slice the red onion.
• Chop the parsley and basil.

Keeping the ingredients relatively bite-size makes the salad easier to toss and ensures several flavors can appear in each serving.

Step 5: Build the Pasta Salad

Transfer the cooled, thoroughly drained pasta to a large mixing bowl.

Add:

• Sliced pepperoncini
• Chopped salami
• Mozzarella
• Roasted red peppers
• Olives
• Red onion
• Grated Parmesan
• Fresh parsley
• Fresh basil

Gently toss to distribute the ingredients.

Step 6: Add the Dressing

Give the dressing another quick whisk.

Pour it evenly over the pasta mixture.

Using a large spoon or salad servers, gently toss until the pasta and antipasto ingredients are evenly coated.

Make sure some of the Parmesan and herbs reach the bottom of the bowl rather than remaining on top.

Step 7: Chill ❄️

Cover the bowl and refrigerate for at least 30 minutes.

For the best flavor, allow the salad to chill for approximately 1 to 2 hours.

During this time, the pasta absorbs some of the vinaigrette while the flavors of the pepperoncini, salami, herbs, cheese, and dressing begin to blend.

Step 8: Toss and Serve

Remove the pasta salad from the refrigerator.

Give everything another thorough but gentle toss.

If the pasta has absorbed more dressing than expected, add a small splash of olive oil or pepperoncini brine.

Taste once more and adjust the salt or black pepper if necessary.

Serve chilled or cool.