Ingredients
8 oz dried pasta (elbow macaroni or fusilli)
1 cup halal-certified pepperoni slices
2 cups cubed mozzarella cheese
1 bell pepper (diced)
1 cup cherry tomatoes (halved)
1/4 cup pitted black olives
1/2 cup Italian salad dressing
1 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste
Instructions
Cook pasta according to package instructions (drain and cool)
In a large bowl, combine cooked pasta, pepperoni, mozzarella, bell pepper, tomatoes, and olives
In a small bowl, mix dresser, olive oil, and vinegar
Toss pasta mixture with dressing until evenly coated
Season with salt and pepper
Chill for at least 30 minutes before serving
Notes
Use low-sodium pepperoni for a lighter flavor
Substitute halal sausage or vegan pepperoni if needed
Add vegan cheese for a vegetarian version
Store in airtight container for up to 3 days
Stir dressing into pasta first to prevent sogginess
- Prep Time: 15
- Cook Time: 10
- Category: Quick Chicken
- Method: Cold Mixing
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 3/4 cups
- Calories: 375
- Sugar: 8g
- Sodium: 1400mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg