1 16-ounce package medium shell macaroni
½ cup red onion, chopped
1½ cups celery, chopped (about 3 ribs)
½ red bell pepper, seeded and chopped
1 cup pepperoncini, thinly sliced
1 cup prosciutto, sliced
½ pound smoked mozzarella, sliced in ¼-inch chunks
3 tablespoon capers, drained
½ cup Italian flat leaf parsley, chopped
1½ cup mayonnaise
½ cup buttermilk (low fat if preferred)
¼ cup pepperoncini juice (or more to taste)
1 tablespoon red wine vinegar
1 tsp sugar
1 tsp salt
1½ tsp pepper
Instructions
- Bring a large pot of water to boil.
- Add macaroni and boil according to package directions until al dente.
- Drain and rinse with cold water. In a large bowl, gently combine pasta and next 8 ingredients.
- In a separate bowl, mix mayonnaise, buttermilk, peperoncini juice, wine vinegar, sugar and salt and pepper. Taste for sweetness and saltiness and add more to your liking.
- Add mayo mixture to pasta mixture and gently combine.
- Add more salt and pepper to taste. Refrigerate until ready to serve.
