Description
This Banana Pepper Pasta Salad is a refreshing and tangy dish that’s perfect for summer gatherings or a light lunch. The combination of pasta, crunchy vegetables, tangy banana peppers, and creamy dressing creates a flavorful and satisfying salad.
Ingredients
Scale
Pasta:
- 12 oz rotini or fusilli pasta
Salad:
- 1 cup banana peppers, sliced (mild or hot, based on preference)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill, chopped (optional)
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare Salad: In a large bowl, combine pasta, banana peppers, cherry tomatoes, red onion, cucumber, olives, and feta cheese.
- Make Dressing: In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, Dijon mustard, garlic powder, salt, and black pepper.
- Combine: Pour the dressing over the salad ingredients. Toss to coat evenly.
- Add Dill: Mix in chopped dill if desired.
- Chill: Refrigerate for at least 1 hour to meld flavors.
- Serve: Stir before serving and garnish with extra banana peppers or herbs.
Notes
- You can customize this salad by adding grilled chicken or shrimp for extra protein.
- Feel free to adjust the spiciness by choosing mild or hot banana peppers.
- This salad tastes even better the next day as the flavors intensify.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Banana Pepper Pasta Salad, Pasta Salad, Summer Salad, Vegetarian Salad
