Description
A zesty and refreshing Calabrian Chili Pasta Salad featuring farfalle pasta tossed with a creamy, spicy dressing made from mayo and Calabrian chili peppers, combined with fontina cheese, pepperoncini, fresh herbs, and red onion. Perfect as a flavorful side dish or light meal, this salad offers a balance of spicy heat and creamy texture with bright herbaceous notes.
Ingredients
Pasta and Cheese
- 12 ounces farfalle (bowtie) pasta
- 8 ounces fontina cheese, cubed
Vegetables and Herbs
- 1/2 cup sliced pepperoncini peppers
- 1/4 cup thinly sliced red onion
- 1/3 cup thinly sliced fresh basil
- 3 tablespoons chopped fresh parsley
Dressing
- 1 cup mayonnaise
- 1 1/2 tablespoons crushed Calabrian chili peppers
- 1 tablespoon liquid from pepperoncini jar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil and cook the farfalle pasta according to the package instructions until al dente. Drain the pasta and rinse with cold water to cool it and stop the cooking process. Transfer the cooled pasta to a large mixing bowl and refrigerate while you prepare the dressing.
- Prepare the Dressing: In a bowl or liquid measuring cup, combine the mayonnaise, crushed Calabrian chili peppers, liquid from the pepperoncini jar, garlic powder, sea salt, and black pepper. Stir thoroughly until all ingredients are well combined, forming a creamy and spicy dressing.
- Toss the Salad: Add the dressing to the pasta along with cubed fontina cheese, sliced pepperoncini peppers, thinly sliced red onion, fresh basil, and chopped parsley. Toss everything well to evenly coat the pasta and ingredients with the dressing.
- Chill and Serve: Cover the pasta salad and refrigerate for at least one hour to allow the flavors to meld and develop. Once chilled, serve cold and enjoy this spicy, creamy pasta salad as a refreshing side or light meal.
Notes
- For best texture, cook pasta until al dente to prevent mushiness after chilling.
- Adjust the amount of Calabrian chili peppers to control the spice level.
- Keep the pasta salad refrigerated and consume within 2-3 days for freshness.
- You can substitute fontina cheese with mozzarella or provolone if preferred.
- This salad tastes great served alongside grilled meats or as a picnic dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
