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Pizza Pasta Salad: A Fun Twist on Classic Pasta
Samantha Jones

Pizza Pasta Salad

A protein-rich meal blending al dente rotini, basil pesto, mozzarella, and a colorful mix of vegetables for a satisfying medley of savory, sweet, and tangy flavors. Perfect for gatherings or quick dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rotini pasta
  • 200 g halal pepperoni, thinly sliced
  • 1.5 cups diced cherry tomatoes
  • ½ cup fresh mozzarella, cubed or shredded
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • ½ cup sliced black olives
  • ¼ cup sliced red onion
  • ½ cup basil pesto
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze (optional)
  • Salt, to taste (preferably sea salt)

Method
 

  1. Cook rotini pasta al dente according to package instructions; drain.
  2. Meanwhile, sauté red and green bell pepper in olive oil until slightly softened (2-3 minutes).
  3. In a large bowl, combine cooked pasta, sautéed peppers, diced tomatoes, mozzarella, olives, and red onion.
  4. Stir in basil pesto and toss to coat; add olive oil and mix well.
  5. Season with salt and toss again. Drizzle with balsamic glaze before serving.

Notes

Use whole-wheat rotini for extra fiber.
Substitute turkey pepperoni if halal pepperoni is unavailable.
Sun-dried tomatoes add deeper flavor.
Burnt red onion adds smoky depth; omit if raw onions are disliked.
Balsamic glaze is optional but enhances sweetness and shine.