Pepperoncini Salad Dressing Recipes

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SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI



Spicy Italian Pasta Salad with Ham and Pepperoncini image

Crushed red pepper and pepperoncini add a little heat to this pasta salad with ham and an easy vinaigrette.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1/8 teaspoon crushed red pepper flakes
1 small minced shallot
8 ounces dried gemelli pasta
4 ounces ham, cut into thin matchsticks
1 cup halved grape tomatoes
1/2 cup thinly sliced celery
1/2 cup torn fresh basil leaves
1/2 cup stemmed, chopped pepperoncini
1 tablespoon chopped fresh oregano

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
  • Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PEPPERONCINI SALAD DRESSING



Pepperoncini Salad Dressing image

Slightly spicy pepperoncini gives this conventional salad dressing extra bite.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
3 tablespoons finely chopped pepperoncini plus 3 tablespoons brine
1 tablespoon chopped fresh dill
1 teaspoon grated lemon zest
Pepperoncini brine
Coarse salt and ground pepper

Steps:

  • In a small jar, combine olive oil, pepperoncini and brine, dill, and lemon zest. Season with salt and pepper, seal, and shake vigorously until combined.

Nutrition Facts : Calories 122 g, Fat 14 g, SaturatedFat 2 g

PEPPERONCINI PASTA SALAD



Pepperoncini Pasta Salad image

"My family comes from a very hop part of Italy, so chilled pasta salads are always a big hit," notes Rosemary Morgan, Pacifica, California. "To top off this light meal, I suggest taking a walk after dinner with your loved ones." Pepperoncini gives the dish zip, and olive oil dressing add Mediterranean flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

3 cups cooked small shell pasta
1 cup halved cherry tomatoes
1 cup whole pitted ripe olives
1 cup pepperoncini, thinly sliced
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours.

Nutrition Facts : Calories 184 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 936mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

STUFFED PEPPERONCINI



Stuffed Pepperoncini image

If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.

Provided by VALLY

Categories     Appetizers and Snacks     Spicy

Time 1h45m

Yield 36

Number Of Ingredients 6

6 slices bacon, cut into small pieces
⅓ cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
32 ounces pepperoncini

Steps:

  • In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
  • In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
  • In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
  • Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.9 g, Cholesterol 10.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 384.8 mg, Sugar 0.2 g

QUICK AND EASY GREEK SALAD



Quick and Easy Greek Salad image

From ifoodtv.com And if you have extra pepperoncini juice look at this link http://www.recipezaar.com/bb/viewtopic.zsp?t=334244

Provided by WiGal

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 15

2 heads romaine lettuce, chopped
1 yellow bell pepper, chopped
1/4 red onion, halved and thinly sliced
3 ounces chickpeas, drained
6 pepperoncini peppers (or more)
12 kalamata olives
16 cherry tomatoes, halved
1/2 cup cucumber, sliced and cut into eighths
1/2 cup Greek feta cheese, crumbled
2 teaspoons dried oregano, DIVIDED
1 garlic clove, minced
1/2 lemon, juice
5 tablespoons extra virgin olive oil
1 pinch salt, to taste
pepper, to taste

Steps:

  • For the dressing: combine minced garlic with one teaspoon of oregano and lemon juice, slowly whisk in olive oil, season with salt and taste-you want a salty taste in the dressing, add pepper.
  • For salad: layer romaine, bell pepper, red onion, cucumber, cherry tomatoes, chickpeas, kalamata olives, feta cheese, and pepperoncinis.
  • Sprinkle with remaining teaspoon of oregano.
  • Whisk and drizzle dressing over the top.

Nutrition Facts : Calories 199.9, Fat 13.2, SaturatedFat 1.8, Sodium 1009.6, Carbohydrate 19.7, Fiber 7.5, Sugar 6.6, Protein 4.9

PEPPERONI PASTA SALAD



Pepperoni Pasta Salad image

Bottled Italian dressing and pepperoni add zip to this colorful combination shared by Shannon Lommen. Serve it right away or assemble it ahead of time. "The longer this salad chills the better," says the Kaysville, Utah cook.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 cups uncooked tricolor spiral pasta
1 cup cubed cheddar cheese
1 cup coarsely chopped cucumber
1 small tomato, chopped
2 green onions, chopped
28 pepperoni slices
1/2 cup zesty Italian salad dressing

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

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