This post is sponsored by Mezzetta but the content and opinions expressed here are my own. 

My love for that extra spicy kick in my meal has increased as I’ve gotten older. Who knew this whole time I had been a fan of peperoncini but never actually knew the official name for these green beauties? I know. I bring shame to term foodie. But i’m so excited to be partnering with Mezzetta’s Golden Greek Peperoncini. Mezzetta has been around since 1935, crafting everything from jalapeño stuffed olives to Chicago style giardiniera all from Napa Valley.

Grown on sun-drenched Mediterranean farms, peperoncini’s golden color and mildly piquant, fruity flavor echo the spirit their native land, creating eating experiences that awaken the senses. One bite and you’re transported to the isle of Greece. Peperocinis have unlimited culinary potential. Recipes like Mississippi Roast, Mediterranean Kebabs, and even grilled hot dogs can incorporate the pepper to brighten the meal. I love adding a few a veggie-filled pizza, but my favorite way to incorporate peperoncini is in Greek pasta salad topped with Mezzetta to transform this everyday favorite.


  • 1 (16-oz) box penne pasta
  • 2/3 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 cup mayonnaise
  • 3 Tbsp Greek seasoning
  • 3/4 cup grape tomatoes, cut into halves
  • 1-1/2 cups crumbled feta cheese
  • 1/4 cup chopped fresh basil

Cook pasta according to package directions. Drain and cool.
Whisk together oil, juice, mayonnaise and Greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.
Cover and refrigerate 8 hours before serving.

They’re even great to enjoy as an appetizer. Get to the bottom of the jar by sharing them with friends and family. Paired with feta dill Greek yogurt dressing, the light tangy dip is punched up by the peperonicini.

  • 1 cup non-fat Greek yogurt
  • 1 cup light sour cream
  • ¼ chopped fresh dill
  • 2 green onions, chopped (about 2 tablespoons)
  • ½ teaspoon salt
  • 2 teaspoons apple cider vinegar
  • salt and freshly ground pepper, to taste
  • additional fresh dill, for garnish (optional)

Tonight I’ll be joining the brand for their Mezzetta Table experience. I can’t wait. Follow along as I share my journey. Bonus: sign up here for your chance to win 52 Meal Kits from Chef’d + receive a 10% coupon!

Deep into the suburbs of Larchmont, NY, Max and I were whisked away by Mezzetta to enjoy the Mezzetta Table dinner to celebrate all things peperoncini. The scenery was absolutely stunning and serene. Cocktails infused with the pepper were served left and right as well as traditional hors d’oeuvres, like tuna tacos and beef sliders. It’s amazing how this tiny pepper, still family-grown in Napa Valley, can brighten everyday meals.

The event was hosted on a private home and hosted by Chef Michael Psilakis (author and owner of Fish Tag, MP Taverna, Kefi, and The Hall Brooklyn) and Laura Vitale (host of Laura in the Kitchen and Cooking Channel’s Simply Laura). It was beautiful to celebrate the peperoncini, and I thank Mezzetta for turning strangers into family.

Plus don’t forget to enter the giveaway so you too can have a taste of Mezzetta!

Photos: Max Twitty 


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